• 


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CONSER^TION 
RECIPES 


Compiled  by  J*i£*«£* 

«l  The  Mobilized  Women's  Organizations 
*    of  Berkeley,  California  Jt&J* 

Coyer    Design    by    Bernard    Maybeck 


Digitized  by  the  Internet  Archive 

in  2006  with  funding  from 

Microsoft  Corporation 


http://www.archive.org/details/conservationreciOOmobirich 


Conservation  Recipes 

Compiled  by 

The   Mobilized    Women's 
Organizations  of  Berkeley 

Berkeley  Unit,  Council  of  Defense 
Woman's  Committee 


THIRD  EDITION 
MAY     -     -      1918 


{Berkeley,  California     -     May,  1918 

COPYRIGHT,  1918 


-n       m       ■       m 


EDITORIAL  STAFF 

MRS. 

ALBERT  H.  ALLEN. 

MRS. 

EDWARD   BARRY. 

MRS. 

L.  E.  BLOCHMAN 

MRS. 

WM.  E.  COLBY. 

MRS. 

HAROLD  W.   FAIRBANKS. 

MRS. 

C.   M.   HARING 

MRS. 

LEWIS  A.  HICKS. 

MRS'. 

S.  C.  IRVING. 

MRS. 

BERNARD  MAYBECK. 

MRS. 

CHARLES  W.  MERRILL. 

MRS. 

FRANKLIN  NUTTING. 

MRS. 

A.  F.  PILLS  BURY. 

MRS. 

DOUGLAS  W.  ROSS. 

MRS. 

N.  C.  ROBSON. 

MRS. 

AARON  SCHLOSS. 

MRS. 

TOMS'E  M.   SHEARMAN. 

MRS. 

ELIZABETH  SPOONER. 

MRS. 

GEORGE  M.  STRATTON. 

MRS. 

FREDERIC  C.  TORREY. 

MRS. 

R.  H.  WETMORE. 

MRS. 

S.  N.  WYCKOFF. 

BERKELEY  SCHOOL  HOUSEHOLD 

SCIENCE  DEPT. 

'".Miss    Bertha:  .^Feift is s,    Supervisor. 

TX7/5 

FOREWORD  $j$ 

A6R10. 

UBRART 

The  Third  Edition  of  the  Conservation  Recipes 

is  published  in  order  to  meet,  as  far  as  possible,  the 

needs  of  the  housewife  in  conforming  strictly  to  the 

latest  rulings  of  the  Food  Administration. 

The  following  ration  is  given  as  a  guide  only. 
It  must  vary  from  time  to  time  as  the  food  situa- 
tion changes.  Be  alert  and  watch  for  all  Food 
Conservation  reports  and  be  guided  intelligently  by 
them.  If  there  is  less  need  of  saving  certain  com- 
modities in  some  sections  of  the  country  because  of 
local  conditions,  the  general  rule  still  holds  that 
"Food  will  win  the  War."  And  since  that  state- 
ment is  as  true  now  as  when  it  first  startled  us  with 
its  significance,  don't  waste  it,  nor  use  more  of  it 
than  is  necessary  for  normal  health. 

t5*     tf9*     ^* 


VOLUNTARY  HONOR  RATION 

Per  Person,  Per  Week 

Meat  and  Meat  Products         -    '  - 
Butter  for  table  use     ------ 

Fat  for  Cooking    ------- 

Wheat  Flour  for  Cooking  ) 
Bread  of  Mixed  Cereals  ) 
Sugar  (not  including  sugar  for  preserving) 


2  lbs 

7 

oz. 

7 

oz. 

1/2 

lbs 

12 

oz. 

393280 


*  ■   *     «.,."■•       •  '       -    ' .  -         - 

4 

CONSERVATION  RECIPES  SUGGESTIONS 

SUGGESTIONS  FOR  MENUS 

Plan  meals  as  if  there  were  no  bread  to  be  had  and  let 
one  of  the  starchy  foods  take  its  place.  If  fruit,  oatmeal,  and 
eggs  are  served  for  breakfast,  substitute  barley  pancakes,  for 
example,  for  toast. 

For  dinner,  potatoes,  rice,  etc.,  must  be  made  to  take  the 
place  of  bread,  if  the  need  of  bread  is  felt.  Since  we  have 
the  fancy  for  handling  some  of  our  food,  make  a  point  of 
serving  such  articles  of  diet  as  potato  chips,  French-fried 
potatoes,  or  anything  else  your  ingenuity  may  devise. 

BREAKFASTS 

1. — Use  non-wheat  cereals.  Oatmeal,  cornmeal,  cream  of  bar- 
ley or  cream  of  rice,  corn  flakes,  puffed  rice,  and  others 
give  variety. 

2. — Non-wheat  pancakes,  muffins  and  biscuits  may  take  the 
place  of  toast.  Use  buckwheat,  cornmeal,  barley  and  rice 
flour,  potato  and  corn  starch. 

3. — Use  fruits — bananas  and  other  fresh  fruits ;  and  preserved 
and  dried  fruits  may  be  served  either  alone  or  with  the 
cereal.  Fresh  fruits  help  supply  bulk.  Dried  fruits  sup- 
ply sugar;  use  these  natural  sugars  freely. 

4. — Use  potatoes  whenever  possible.  Try  cornbeef  or  other 
meat  hash  with  poached  eggs.  Try  fish  and  potato  balls ; 
or  serve  with  potatoes  creamed  or  broiled  salt  fish. 

5. — Use  milk  freely.  Instead  of  buying  cream,  remove  it 
from  the  bottle  with  a  Chapin  dipper.  (There  will  still 
be  some  cream  in  the  milk,  but  even  thoroughly  skimmed 
milk  is  nourishing.) 

Various  combinations  of  the  above  will  give  all  the  varie- 
ty necessary. 

DINNERS 

Use   no  breads    except   non-wheat    breads    such   as    corn 
bread,  and  then  only  occasionally. 

1.— Substitute   various   hot   starchy   foods   such    as   potatoes, 


5 
SUGGESTIONS  CONSERVATION  RECIPES 

rice,  sweet  potatoes,  squash  or  pumpkin.  Dried  peas  and 
beans  supply  both  fuel  and  body-building  materials.  Rice, 
hulled  corn,  and  hominy  will  take  the  place  of  bread  and 
macaroni. 

2. — Vegetables — provide  plenty  of  fresh  vegetables  if  possible. 
Use  these  freely  also  in  cream  soups,  and  combine  them 
with  rice  or  barley  in  meat  broths.  Serve  popcorn,  puffed 
rice,  oat  or  corn  meal  crackers  with  the  soup,  if  neces- 
sary. 

3. — Salads — Vegetable  and  Fruit.  Serve  with  vegetable 
salad  potato  chips  or  hot  French-fried  potatoes.  With  a 
generous  fruit  salad  the  dinner  may  be  so  planned  that 
no  dessert  will  be  necessary. 

4. — Use  meat,  except  ham  and  bacon,  until  further  notice. 
But  the  freer  use  of  fish,  eggs,  nuts,  and  cheese  is  to  be 
commended. 

4. — Use  starchy  desserts  such  as  rice,  tapioca,  and  cornstarch 
puddings  either  with  or  without  eggs.  Serve  these  with 
fruits  or  fruit  sauces.  Serve  custards  and  junket  with 
fruit  syrups. 

6. — Use  non-wheat  cakes,  cookies,  and  pastries. 


SCHOOL  LUNCHES 

1. — Use  as  little  bread  as  possible.  Non-wheat  muffins  and 
biscuits,  firm  and  well  baked,  may  be  used  for  sandwiches. 

2. — Potato  chips  are  desirable. 

3. — Potato  salad  or  artichokes  may  be  folded  in  lettuce  leaves 
and  wrapped  in  waxed  paper. 

4. — Popcorn  balls,  nuts,  raisins,  oatmeal  or  other  non-wheat 
wafers,  war  cake,  and  such  candies  as  chocolate  nuts  and 
raisins,  molasses  candy,  and  fruit  pastes  will  afford  suffi- 
cient variety. 

5. — Fruits:  Bananas,  oranges,  apples  or  other  fruits  in  sea- 
son. 

A  fuller  development  of  these  suggestions  will  be  found 
under  their  appropriate  headings. 


6 

CONSERVATION  RFXIPES  FOOD  GROUPS 

A  GUIDE  IN  THE  SELECTION  OF  FOOD  FOR  THE 

USE  OF  HOUSEWIVES  IN 

MAKING  MENUS 

SUITABLE  FOR  EVERY  DAY  IN  THE  YEAR 

Make  sure  that  all  the  groups  are  well  represented  daily. 
If  more  variety  is  desired  use  one  or  more  foods  from  each 
group  in  each  meal.  (Except  for  flavor,  group  4,  sugar,  may 
be  omitted).  Make  sure  that  group  1  and  group  2  are  both 
present.  Groups  3,  4  and  5  are  all  fuel  foods.  Let  group  3 
furnish  the  basis. 

Take  from  all  groups  but  use  sparingly  the  foods  in  the 
left-hand  column.  When  one  food  is  omitted  or  decreased  in 
quantity,  use  a  substitute  from  the  same  group. 


FOOD  GROUPS 


GROUP  1 

Fruits  and  vegetables.  Food  depended  upon  for  mineral 
matters,  vegetable  acids,  and  body-regulating  substances.  Al- 
so supplies  bulk.  Use  liberally  in  all  three  meals.  Favor 
local  products. 

GROUP  2 

Meat  and  meat  substitutes.  Protein  rich  foods.  Materials 
for  growth  and  daily  repair  of  tissue.  Except  in  the  case  of 
milk  for  children  the  amount  required  is  not  large. 

SAVE  USE 

Pork  Fish,  shell  fish 

Ham  Poultry,  game,  (rabbit,  hare) 

Bacon  Eggs 

Beef  Milk,    skim   milk.     Use    milk 

Mutton  wisely  and  without  waste. 

Canned  Milk  Cheese,  cottage  cheese 

Dried  peas  and  beans 

Nuts 


FOOD  GROUPS 


CONSERVATION  RECIPES 


GROUP  3 

Cereals  and  other  starches — Energy-giving  foods. 
The  most  economical  fuel  foods. 


SAVE 

Wheat,  whole  wheat,  graham 

Rye 

White  breads 

Crackers 

Wheat  breakfast  foods 

Wheat  pancake  flour 

White  flour  cakes 

Macaroni 


USE 

Corn,  barley,  rice,  oats 
Hominy,    Soy   bean   products 
Mixed  breads  and  crackers 
Cornstarch,  tapioca 
Potatoes,  Irish  and  sweet 


GROUP  4 

Sugar — Fuel  and  flavor  foods. 
SAVE 

Sugar,  cane,  beet,  maple 
Candy 

Sweet  drinks 
Iced  cakes 


USE 


Molasses,   syrups 

Honey 

Preserved  fruits 

Jellies,  jams 

Use  natural  sugars — 

Raisins,  figs,  dates,  prunes, 
dried  fruits,  cocoanut 


GROUP  5 

Fats — Fuel  and  flavor  foods. 


SAVE 

USE 

Animal  fats — 

Vegetable  fats — 

Bacon, 

ham, 

salt 

pork, 

lard 

Olive  oil,  Corn  oil, 

Butter 

Cottonseed  oil,  Krisp 

Cream 

Peanut  oil,  Cottolene, 
Oleomargarine,  Crisco 
Butter  on  table  only 
Fats  trimmed  from  meats 
Drippings 

- 

Top  milk  for  cream 

*»- 


MRS.  HOOVER'S  FAVORITE 
WAR  PUDDING 

2^4  cups  of  crumbs. 

y2  teaspoonful  of  soda. 

Yz  cup  chopped  suet, 

1  pinch  of  salt. 

1  egg. 

1  teaspoonful  of  cinnamon. 

1  pint  of  milk. 

1  cup  of  raisins. 

y2  cup  of  molasses. 

1  pinch  of  nutmeg. 

Mix  as  in  making  a  cake.    Steam  two  hours. 
Serve  with  sauce. 

Mrs.  Herbert  Hoover 


MRS.  MERRITFS  SPECIAL 
BARLEY  BISCUITS 

2  cups  barley  flour. 

4  tsp.  baking  powder. 

y2  tsp.  salt. 

2  tblsp.  shortening. 

Milk. 

Sift  dry  ingredients  together,  add  shortening 
and  enough  milk  to  make  a  soft  dough.  Bake 
in  a  moderate  oven  twenty  minutes. 

Mrs.  Ralph  P.  Merrill 


9 

SOUPS  CONSERVATION  RECIPES 

SOUPS 

Mrs.  N.  C.  Robson,  Editor. 

All  kinds  of  left  over  meats  may  be  utilized  in  making 
soup  stock,  and  an  average  sized  family  should  always  be 
able  to  have  a  supply  without  buying  fresh  meat. 

Clear  soups  have  very  little  nutritive  value,  but  are  useful 
as  an  aid  to  digestion. 

Appetizing  soups  can  be  made  from  left  over  vetegables, 
and  the  water  in  which  other  vegetables  have  been  cooked, 
and  seasoned  with  tomato,  onion,  celery,  okra,  parsley,  thyme. 

To  color  soups  brown  use  caramel,  browned  flour,  onions 
fried  brown,  kitchen  bouquet  or  beef  extract. 

Stock  made  without  bone  or  gristle  will  not  jelly. 

Thickenings  are  made  with  either  white,  barley  or  potato 
flour,  cornstarch,  minute  tapioca,  rice,  or  left  over  cereal. 

The  meat  which  is  left  after  cooking  retains  the  nutritive 
qualities,  but  must  be  made  palatable  by  other  seasoning  as 
the  juices  have  gone  into  the  soup  stock. 

Save  all  gravies  for  your  soup  kettle. 

Vegetable  soups  can  be  made  without  milk  or  meat,  and  a 
rich  flavor  imparted  by  using  browned  barley  flour  thicken- 
ing. Broken  scraps  of  bone  which  have  been  browned  may  be 
simmered  in  the  vegetable  water  for  additional  flavoring. 

Instead  of  draining  asparagus,  squash,  carrots,  corn,  pota- 
toes, parsnips,  turnips,  cabbage,  celery,  cauliflower,  onions, 
peas  or  beans  into  the  sink,  drain  into  a  bowl  and  every 
second  day  make  resulting  mixture  into  clear  soup.  Add 
water,  milk — or  both  if  you  have  it — a  little  rice,  cooked 
barley  or  tapioca.  Add  the  water  from  rice  to  make  thick 
soup.  Press  the  left  over  vegetables  through  a  colander  and 
add  to  the  clear  vegetable  stock.  Serve  with  popcorn  or 
puffed  rice. 

Vegetables  when  used  raw  as  a  seasoning  give  a  strong 
flavor,  and  only  a  little  of  each  should  be  used.  For  flavor- 
ing soups,  sauces,  stews,  etc.,  fried  vegetables  are  far  superior 
to  the  raw. 

To  prepare  them  for  use,  clean  and  peel  or  scrape  the 
vegetables,   then   cut   them   into   small   pieces   and   put   in   a 


10 

CONSERVATION  RECIPES  SOUPS 

saucepan  with  butter  substitute  or  sweet  fat,  allowing  two 
generous  tablespoonfuls  of  fat  to  a  pint  of  vegetables.  Place 
on  the  stove  and  stir  until  the  vegetables  become  hot.  Par- 
tially cover  the  saucepan  and  cook  slowly  for  half  an  hour, 
stirring  the  contents  frequently  until  the  fat  begins  to  sepa- 
rate from  the  vegetables.  Drain  and  save  the  fat  for  future 
use.    Add  the  vegetables  to  the  dish  they  are  to  flavor. 

Chicken  fat  is  excellent  as  a  butter  substitute  in  both 
meat  and  cream  soups.     Oleomargarine  is  also  good. 

ITALIAN  SOUP  «*   <*  <*  ■* 

4  tblsp.  olive  oil.  2  turnips. 

3  tblsp.  barley  flour.  2  carrots. 

\y2  qts.  boiling  water.  2  medium  sized  onions. 

1  large  potato.  1  large  handful  parsley. 
J4  can  tomatoes.  ^  cup  pearl  barley. 

Cook  oil  and  flour  together  until  brown ;  add  the  boiling 
water.  Put  turnips,  carrots,  onions  and  parsley  through  the 
fine  meat  chopper  and  add.  Bring  to  boiling  point  and  put  in 
tomato,  potato  cut  in  dice,  and  barley.  When  it  comes  to 
boiling  point  again  add  \y2  quarts  boiling  water;  cover  and 
let  simmer  two  hours,  seasoning  with  salt  and  pepper.  This 
soup  is  even  better  when  re-heated.  Mrs.  C.  L.  Stern. 

SPANISH  SOUP  «*  ■*   *   * 

4  cups  brown  soup  stock. 

2  cups  tomato  pulp. 

1  large  green  pepper,  chopped  fine. 

1  medium  sized  onion,  chopped  fine. 

4  tblsp.  butter  substitute. 

5  tblsp.  non-wheat  flour. 

2  tblsp.  freshly  grated  horseradish. 
y2  tblsp.  Worcestershire  sauce. 

y2  cup  hot  cooked  rice. 
Salt,  pepper  and  cayenne. 

Cook  onion  and  pepper  in  butter  substitute  five  minutes ; 
add  flour  thickening.  Stir  until  blended  and  brown,  then  add 
gradually  stock  and  tomato  pulp  and  simmer  twenty  minutes. 
Rub  through  a  sieve  and  season  highly  with  salt,  pepper  and 
cayenne.  Before  serving  add  Worcestershire  sauce,  horse- 
radish and  rice.  Mrs.  F.  E.  Menefee. 


11 

SOUPS  CONSERVATION  RECIPES 

CHICKEN  SOUP  WITH  RICE  *  <*  *  * 

1  cup  chicken  broth.  1  small  tsp.  cornstarch. 

2  tblsp.  boiled  rice.  2  egg  yolks. 

2  tblsp.  chopped  parsley.  1  cup  milk. 
y2  tsp.  chicken  fat. 

Melt  fat  and  cornstarch  together  and  add  to  the  broth  the 
milk,  rice  and  parsley.  When  ready  to  serve  add  the  well- 
beaten  yolks  of  eggs.    Season  to  taste,  with  salt  and  pepper. 

Mrs.  V.  J.  Berryhill. 

TOMATO   BOUILLON  *  *  «*  ■* 

4  cups  brown  soup  stock.  10  pepper  corns. 

3  cups  stewed  tomatoes.  4  cloves. 

%  cup  butter  substitute.  2  tblsp.  chopped  onion. 

Yz  cup  thickening.  3  sprigs  thyme. 

54  cup  diced  carrot.  Salt  and  pepper. 

Y^  cup  diced  celery.  Bit  of  bay  leaf. 

Cook  carrots,  celery  and  onion  in  the  butter  substitute  for 
five  minutes ;  add  thickening,  pepper  corns,  bay  leaf,  cloves 
and  thyme  and  cook  three  minutes;  add  tomatoes,  cover  and 
simmer  for  one  hour.  Rub  through  a  strainer;  add  hot 
stock  and  season  with  pepper  and  salt. 

BEAN  SOUP  *  ■*  <*  <* 

1  cup  dried  beans,  any  kind.  1  sprig  of  parsley. 

54  cup  oil.  1  piece  of  celery. 

34  cup  onion.  1  cup  canned  tomatoes. 
1  clove  garlic. 

Soak  the  beans  over  night.  Boil  until  tender.  Many 
cooks  put  the  beans  to  cook  in  cold  water  with  a  pinch  of 
soda.  When  they  come  to  a  boil  pour  off  this  water  and  add 
fresh.  Chop  the  onion,  garlic,  parsley,  and  celery  fine  and  put 
them  to  fry  in  the  oil  with  salt  and  a  generous  amount  of 
pepper.  When  the  vegetables  are  a  delicate  brown,  add  to 
them  two  cups  of  the  broth  from  the  beans  and  the  tomatoes. 
Let  it  boil  a  moment  and  pour  the  mixture  into  the  kettle  of 
beans  from  which  some  of  the  water  has  been  drained,  if 
they  are  very  liquid.  This  soup  may  be  served  as  it  is  or 
with  cheese  if  preferred.    Add  the  cheese  just  before  serving. 


12 

CONSERVATION  RECIPES  SOUPS 

LIMA  BEAN  PURREE  #  <*  <*  <* 

1  cup  Lima  beans.  Pepper. 

Butter  substitute.  Salt. 

Milk. 

One  cup  dried  Lima  beans  soaked  over  night.  In  the 
morning  drain  the  beans ;  cover  with  fresh  water  and  cook 
slowly  until  tender,  keeping  covered  with  water.  Let  water 
partly  evaporate,  press  through  a  sieve;  add  salt,  butter, 
pepper  and  milk  to  make  the  desired  consistency. 

ONION  SOUP  <*  <*  <*  <* 

4  or  5  onions.  1  egg. 

1  pt.  soup  stock.  Grated  cheese. 

1  cup  top  milk. 

Slice  and  fry  onions  until  golden  brown.  Season  well  and 
simmer  half  an  hour  in  stock.  Add  the  top  milk  and  one  egg, 
lightly  beaten.  Cook  one  minute  and  serve  with  grated 
cheese.  Bohemian  Club. 

FRENCH  ONION  SOUP  £  #   &  ■* 

4  large  onions. 

4  tblsp  of  vegetable  oil  or  meat  drippings. 
%  lb.  Swiss  or  American  cheese,  grated. 
1  qt.  to  3  pts.  soup  stock  or  boiling  water. 

Peel  the  onions  and  slice  very  thin.  Fry  them  slowly  in 
the  fat  until  they  are  a  uniform  brown,  using  a  kettle  deep 
enough  to  hold  the  water  afterwards.  When  the  onions  are 
thoroughly  fried  add  the  hot  water,  cover  and  let  simmer  at 
least  three-quarters  of  an  hour,  seasoning  to  taste.  The 
onions  will  make  a  clear  brown  liquor  without  the  use  of  any 
meat  stock,  but  soup  stock  may  be  used  instead  of  water,  or 
beef  extract  or  buillon  cubes  may  be  added  to  the  water  if  a 
meat  stock  is  preferred. 

CREAM  BOUILLON  BISQUE  *   <*   *   * 

4  bouillon  cubes.  4  tblsp.  catsup. 

4  cups  boiling  milk.  1  tblsp.  non-wheat  flour. 

Dissolve  bouillon  cubes  in  hot  milk,  add  catsup  and 
thicken  with  flour  dissolved  in  a  little  water. 

Mrs.  George  W.  Corner. 


13 
SOUPS  CONSERVATION  RECIPES 

TURKEY  BONE  SOUP  *  <*  #  *■ 

Bones  from  roast  turkey.  2  qts.  hot  water. 

3  or  4  stalks  of  celery.  2  potatoes. 

2  onions.  Salt  and  pepper. 

1  cup  top  milk. 

Break  the  bones  of  a  roasted  turkey  apart  after  it  has  been 
served  and  with  meat  and  dressing  still  adhering  to  them,  put 
into  a  soup  kettle  with  the  hot  water,  celery,  potatoes  and 
onions  cut  up  fine.  Season  and  let  it  boil  slowly,  but  con- 
stantly for  two  or  three  hours;  then  take  out  the  bones.  Skim 
off  the  fat,  strain  through  a  colander  and  return  to  the  kettle. 
This  is  improved  by  adding  a  cup  of  top  milk  just  before 
sending  to  the  table.  Mrs.  Lewis  A.  Hicks. 

CREAM  OF  CHICKEN  SOUP  *  *  *  <* 

1  pt.  chicken  broth.  1  tsp.  non-wheat  flour. 

1  pt.  milk.  2  tgg  yolks. 

1  tblsp.  butter  substitute.  Pepper  and  salt. 

Add  the  milk  to  the  chicken  broth,  the  butter  substitute 
into  which  the  flour  has  been  rubbed  and  salt  and  pepper  to 
taste.  Bring  to  boiling  point  and  just  before  removing  from 
the  fire,  add  the  beaten  yolks  of  the  eggs.  A  few  heads  of 
boiled  asparagus  gives  it  a  very  good  flavor. 

Mrs.  Lewis  A.  Hicks. 

BOSTON  SOUP  <*  *  •*  «* 

2  cups  cold  baked  beans.  1  cup  stewed  tomatoes. 
2  stalks  celery.  1  tblsp.  non-wheat  flour. 
1  small  onion.  1  tblsp.  oleomargarine. 

1  qt.  cold  water.  Salt  and  pepper. 

Cut  celery  in  small  pieces,  slice  onion ;  add  beans  and 
water  and  allow  to  simmer  half  an  hour.  Rub  through  a 
sieve;  add  strained  tomato,  oleomargarine  and  flour  rubbed 
together,  and  cook  until  of  desired  thickness.  Season  to  taste. 

Mrs.  George  W.  Corner. 

BELLEVUE    BOUILLON  *  <*  ■*   * 

Clam  broth.  Celery  salt. 

Chicken  broth.  Whipped  cream. 

Mix  equal  quantities  of  boiling  clam  broth  and  chicken 
broth.  Season  with  celery  salt  and  serve  in  cups  with  a  little 
whipped  cream  on  each.  Mrs.  F.  P.  Nutting. 


14 

CONSERVATION  RECIPES  SOUPS 

MILK  SOUP  «*  *  *  * 

1  pt.  water.  2  tblsp.  cornstarch. 

1  pt.  milk.  2  tblsp.  butter. 

2  cups  of  vegetable,  any  kind.  Salt  and  pepper. 
1  small  onion. 

Milk  soups  are  both  appetizing  and  nutritious.  The  basis 
of  all  is  milk,  thickened  and  seasoned  by  the  addition  of  veg- 
etables boiled,  and  pressed  through  a  sieve. 

Milk  soup  with  thickening  of  cornstarch,  potato  starch, 
barley  flour  or  arrow  root  and  vegetable  pulp  should  be 
usually  of  the  consistency  of  cream. 

More  of  the  pulp  of  the  vegetable  put  through  a  coarse 
sieve,  with  a  little  water  or  milk  makes  a  paste  which  is  called 
a  puree. 

Chowder  contains  fish,  pork,  potatoes  and  sometimes  other 
vegetables,  with  a  foundation  of  milk. 

Left  over  vegetables  that  have  been  cooked  in  white 
cream  sauce  or  mashed  potato  with  a  little  onion  may  easily 
be  made  into  a  good  soup  by  adding  some  skim  milk. 

Mrs.   N.  C.  Robson. 

ASPARAGUS  SOUP  *  <*   <*  <* 

1     bunch  asparagus.  1  tblsp.  minced  onion. 

3  tblsp.  rice.  1  tblsp.  minced  parsley. 
y2  cup  top  milk.  1  tblsp.  butter  substitute. 
1  egg  yolk.  Bit  of  bay  leaf. 

3  cups  chicken  stock. 

Wash  asparagus  thoroughly  and  cut  off  tips.  Cook  tips 
in  boiling  salted  water  until  tender.  Cut  the  stalks  in  small 
pieces,  add  them  to  the  stock  together  with  the  bay  leaf,  rice, 
onion  and  parsley,  which  should  be  fried  in  butter.  Simmer 
for  forty-five  minutes.  Rub  through  a  sieve,  add  cream  and 
asparagus  tips,  season  as  necessary  with  salt  and  pepper  and 
pour  on  the  beaten  egg  yolk.  Chopped  blanched  almonds  may 
be  added. 

PEANUT  SOUP  NO.  I  <*  <*  <*  «* 

1  qt.  milk.  1  slice  onion. 

6  tblsp.  peanut  butter.  2  tblsp.  non-wheat  flour. 

Scald  milk  and  onion ;  mix  the  flour  and  peanut  butter ; 

.add  to  the  milk  and  cook  fifteen  minutes.     Season  to  taste. 

Mrs.  Leonard  Bacon. 


15 

SOUPS  CONSERVATION  RECIPES 

PEANUT  SOUP  NO.  II  *  <*  <*  <* 

}i  cup  skimmed  milk.  1  tblsp.  peanut  butter.. 

Salt. 

Heat  milk  in  double  boiler,  then  pour  very  slowly  over 
peanut  butter  in  a  bowl,  creaming  the  mixture  to  remove  all 
lumps.  Return  to  double  boiler  and  cook  until  thickened. 
Season  with  salt.  Serve  with  popcorn  or  croutons.  This 
makes  one  serving.  Prof.  Jaffa. 

CREAM  OF  CORN  SOUP  f  <*  *  J» 

1  can  corn.  1  tblsp.  canned  red  peppers. 

1  pt.  cold  water.  4  tblsp.  butter  substitute. 

2  tblsp.  chopped  onion.  3  tblsp.  white  corn  flour. 
}4  tsp.  celery  salt.  lJ/2  tsp.  salt. 

1  pt.  scalded  milk.  J4  tsp.  red  pepper. 

Cook  the  corn  with  the  water  twenty  minutes.  Rub 
through  a  sieve  and  add  the  scalded  milk.  Cook  the  chopped 
onion  in  the  butter  substitute  for  five  minutes.  Add  the 
white  corn  flour,  salt,  celery  salt  and  pepper,  then  the  corn 
mixture,  and  cook  for  about  six  minutes.  Strain,  add  chop- 
ped red  peppers  and  serve  very  hot  with  buttered  popcorn. 

CREAM  OF  POTATO  SOUP  *  *  <*  <* 

2  medium  sized  potatoes.  1  tblsp.  butter  substitute. 

1  pint  milk  and  potato  water.     l/2  tsp.  salt. 

2  tsp.  grated  onion.  2  tsp.  chopped  parsley. 
J4  tsp.  celery  salt. 

Wash,  pare  and  slice  the  potatoes.  Cook  in  sufficient 
boiling  water  to  cover,  until  tender.  Drain  the  liquid  into 
pint  measure,  and  mash  the  potatoes.  Add  milk  to  fill  the 
measure,  and  turn  into  the  mashed  potatoes.  Boil  a  few 
minutes.  Season  and  add  the  chopped  parsley  just  before 
serving. 

MILK  AND  CHEESE  SOUP  J»   <*  «*   * 

3  cups  milk,  or  part  milk  and  part  stock. 
XYz  tblsp.  cornstarch. 

1  cup  grated  cheese. 
Salt  and  paprika. 

Thicken  milk  with  cornstarch  in  a  double  boiler.  When 
ready  to  serve  add  the  cheese  and  seasoning. 


16 

Conservation  recipes  soups 

an  all- vegetable  soup  •*  <*  *  * 

Select  three  or  four  kinds  of  vegetables.  Shred  or  chop 
coarsely  cabbage  or  greens  and  slice  or  cut  in  cubes  the  root 
vegetables.  Put  them  over  the  fire  with  a  small  quantity  of 
cooking  oil  or  butter  substitute.  Then  add  broth  and  cook 
until  the  vegetables  are  very  tender. 

In  this,  as  in  other  recipes,  water  may  be  used  instead  of 
broth  if  the  latter  is  not  available  and  bouillon  cubes  or  beef 
extract  added  just  as  the  hot  soup  is  removed  from  the  fire. 

This  can  be  made  from  any  left-over  vegetables  and 
gravy  from  stews,  etc.  Mash  and  strain  the  vegetables ;  sea- 
son, heat  and  just  before  serving,  add  a  little  top  milk. 

VEGETABLE  SOUP  WITHOUT  MEAT      *  <*  <*  <* 

Many  kinds  of  vegetables  may  be  used  for  this  soup ; 
carrots,  celery,  cabbage,  turnips,  onions,  potatoes,  spinach, 
the  outside  leaves  of  lettuce,  or  greens  of  any  variety. 

3  turnips.  1  clove  garlic. 

3  carrots.  2  stalks  parsley. 

3  onions.  3  qts.  water. 

1  bunch  celery.  Rice. 

3  leeks,  cut  small.  Salt,  pepper,  nutmeg. 

CREAM  OF  VEGETABLE  SOUP  <*  <*  <*  <* 

Scrape  and  slice  turnips,  carrots  and  onions,  fry  with  a 
little  butter  substitute  a  light  yellow.  Add  celery  and  leeks, 
cook  six  minutes,  add  garlic  and  seasoning.  Cover  with  3 
quarts  of  water.     Simmer  three  hours;  strain  and  add  rice. 

DRIED  GREEN  PEA  SOUP  *  <*  <*  <* 

2  cups  dried  green  peas.  %  tsp.  white  pepper. 
2  tblsp.  butter  substitute.  1  tblsp.  parsley. 

2  tblsp.  onion.  1  tsp.  thyme. 

1  tblsp.  salt.  Pinch  of  paprika. 

Wash  and  soak  peas  for  twenty-four  hours ;  drain,  add 
three  quarts  boiling  water  and  simmer  until  tender.  Mash 
through  strainer  and  return  to  the  fire.  Brown  finely  cut 
onion  in  butter  substitute  until  tender  and  then  add  to 
strained  peas.    Add  salt,  pepper,  parsley,  thyme  and  paprika. 

Mrs.  F.  E.  Menefee. 


17 
SOUPS  CONSERVATION  RECIPES 

TOMATO  SOUP  *  *  <*  * 

1  can  tomatoes.  1  tblsp.  butter  substitute. 

1  qt.  sweet  milk.  Yz  tsp.  soda. 

1  tblsp.  rice  flour.  Salt,  pepper. 

Stew  tomatoes ;  add  to  them  one-third  teaspoonful  of  soda. 
Have  milk  hot,  thicken  with  rice  flour  and  butter,  then  add 
the  hot  strained  tomatoes.     Serve  hot. 

Mrs.  J.  B.  Keister. 

CREAM  OF  TOMATO  SOUP  ■*  *  *  * 

y2  can  tomatoes,  or  1  pt.  milk. 

1  lb.  fresh  tomatoes.  1  tblesp.  non-wheat  flour. 

1  tblsp.  chopped  onions.  1  pt.  boiling  water. 

1  tblsp.  butter  substitute.         Salt,  pepper,  sugar. 

Y\  tsp.  soda. 

Heat  the  milk  in  the  double  boiler  and  thicken  with  but- 
ter and  flour.  Cook  tomatoes  and  onion,  sugar,  salt  and  pep- 
per in  the  water.  Just  before  serving,  add  the  soda  to  the 
tomato,  strain  into  the  milk  and  serve  immediately. 

CREAM  OF  BARLEY  SOUP  *  <*  <*  * 

1  tblsp.  chicken  or  other  fat.    3  cups  white  stock. 

1  cup  milk.  1  tblsp.   cornstarch. 

1  cup  water.  Salt  and  pepper. 

Yz  cup  pearl  barley. 

Put  fat  in  saucepan ;  when  melted  add  cornstarch  and  cook 
three  minutes.  Add  barley  and  cook  slowly  two  minutes, 
stirring  constantly.  Add  milk  and  water  and  simmer  one 
hour.  Rub  through  a  sieve>  add  stock  which  may  be  made 
from  the  bones  of  a  chicken. 

MOCK  OYSTER  OR  SALSIFY  SOUP  *  «*  *  * 

1  doz.  salsify  roots.  1  pt.  milk. 

1  qt.  cold  water.  Y*  CUP  top  milk. 

2  tblsp.  salt  codfish,  shredded.  Salt  and  pepper. 
2  tblsp.  butter  substitute. 

Scrape  salsify  and  cut  in  thin  slices.  Drop  at  once  into 
cold  water  and  boil  forty  minutes ;  add  the  codfish  and  butter 
and  cook  eight  minutes.  Just  before  serving  add  the  cream 
and  milk.  Season  to  taste  with  salt  and  pepper  and  serve  at 
once. 


18 

CONSERVATION  RECIPES  SOUPS 

OYSTER  STEW  •*  <*  <*  <* 

Oysters.  Cornstarch. 

Milk.  Salt  and  pepper. 

Butter. 

Heat  milk  in  a  double  boiler.  Heat  oysters  in  their  liquor 
and  water,  until  the  edges  begin  to  curl.  Skim  until  quite 
clear.  Season  and  add  to  the  hot  milk.  Thicken  with  corn- 
starch.    Butter,  salt  and  pepper  to  taste. 

CREAM  OF  CRAB  SOUP  <*  <*  <*   <* 

2  qts.  milk.  2  eggs. 

1  large  crab  picked  into  small  pieces.  2  tblsp.  butter  subst 

1  small  onion.  2  tblsp.  cornstarch. 
Pepper,  salt,  cayenne.                               Chopped  parsley. 
Put  all  of  these,  except  eggs,  into  the  milk  and  let  it  come 

to  the  boiling  point.     Cook  half  an  hour.    Just  before  serving 
add  2  well-beaten  eggs. 

CLAM  CHOWDER  *  <*  *  <* 

3  large  potatoes,  cooked.  1  qt.  skim  milk. 

2  good  sized  onions.  Cornstarch. 

1  can  minced  clams.  Pepper  and  salt. 

2  tblsp.  oleomargarine. 

Slice  the  onions  fine  and  brown  them  with  the  potatoes, 
cubed,  in  the  butter  substitute.  Add  the  milk  and  seasoning. 
Skim  the  fat  from  the  top,  combine  with  a  little  cornstarch  as 
for  cream  gravy,  and  stir  into  the  milk.  When  thoroughly 
cooked  add  the  minced  clams. 

< 
NUT  CHOWDER  ,*,*,*,* 

2  medium  sized  potatoes.  j£  cup  milk. 

2  tblsp.  mixed  nut  meats.  1  tsp.  salt. 

Fresh  or  canned  tomatoes.  1  qt.  water. 

1  dessert  spoon  peanut  butter.  1  large  onion. 

1  tblsp.  butter  substitute  or  cooking  oil. 

Cut  the  potatoes  and  onions  into  thin  slices  but  do  not 
chop  them.  Cut  the  tomatoes  into  small  pieces.  Dissolve  the 
peanut  butter  in  the  milk.  Put  all  these  ingredients  into 
water,  and  simmer  until  the  potatoes  and  onions  are  tender. 
Just  before  serving  add  the  salt,  butter  and  nut  meats. 

Mrs.  F.  P.  Nutting. 


19 
SOUPS  CONSERVATION  RECIPES 

DRIED  FISH  CHOWDER  <*  <*  <*  <* 

Yz  lb.  salt  fish.  1  small  chopped  onion. 

4  cups  potatoes,  cut  in  small  pieces.  4  cups  skimmed  milk. 
2  ounces  salt  pork.  1  tblsp.  cornstarch. 

Pick  over  and  shred  the  fish,  holding  it  under  lukewarm 
water.  Let  it  soak  while  the  other  ingredients  are  being  pre- 
pared. Cut  the  pork  in  small  pieces  and  fry  with  the  onion 
until  brown.  Add  the  potatoes  and  cover  with  water  and 
cook  until  the  potatoes  are  soft.  Add  the  milk,  thickened 
with  the  cornstarch,  the  fish  and  reheat.     Salt  if  necessary. 

FRESH  PEA  SOUP  *  <*  <*  * 

1  qt.  green  fresh  peas.  2  tblsp.  butter  subst. 

1  qt.  water.  2  tblsp.  non-wheat  flour. 

1  qt.  milk.  1  tsp.  salt. 
Yl  tsp.  pepper. 

Boil  peas  until  tender  or  use  left  over  peas  and  water  in 
which  they  were  cooked.  Make  white  sauce  and  rub  peas 
into  it  through  a  coarse  sieve. 

CAULIFLOWER  SOUP  <*  *  <*  <* 

2  tblsp.  butter  substitute.  \%  cups  cauliflower  liquor. 
1  tblsp.  cornstarch.                      y2  cup  cauliflower  puree. 
\y2  cups  milk.                              Salt,  paprika. 

Cook  cauliflower  in  boiling  water  and  save  the  liquor. 
Rub  cauliflower  through  sieve.  Make  a  white  sauce  of  the 
butter  substitute,  cornstarch,  milk  and  seasonings.  Add  cauli- 
flower liquor  and  puree  just  before  serving. 

PUREE  OF  CELERY  ROOT  J»   ^  *  * 

1  qt.  celery  root,  cut  in  dice.         1  tsp.  salt. 

1  tblsp.  flour.  1  cup  stock  or  cream. 

2  tblsp.  butter. 

Cook  the  celery  root  thirty  minutes  in  boiling  water,  rinse 
in  cold  water  then  press  through  a  sieve.  Put  the  butter  into 
a  sauce  pan.  Heat  and  add  the  flour  and  stir  until  smooth 
and  frothy.  Then  add  the  strained  celery  root  and  cook  five 
minutes  longer.  If  the  puree  seems  dry,  add  more  stock  or 
cream.    It  should  be  served  very  hot. 


20 

CONSERVATION  RECIPES  SOUPS 

CORN  CHOWDER  NO.  I  ■*  ■*  *   <* 

1  can  corn.  1  tblsp.  butter  substitute. 

1  pt.  milk.  1  tblsp.  white  corn  flour. 

2  medium  sized  onions,  diced.     Salt  and  pepper. 

3  medium  sized  potatoes,  diced. 

Cook  potatoes  and  onions  until  tender,  add  corn.  Cook 
ten  minutes;  then  add  milk,  flour,  butter,  salt  and  pepper. 
Serve  hot.  Mrs.  J.  B.  Keister. 

CORN  CHOWDER  NO.  II  #  &  £   S 

1  can  corn.  4  cups  scalded  milk. 

Ys  cup  of  oil.  3  cups  boiling  water. 

y2  cup  onion,  sliced.  Salt   and   pepper. 

4  cups  potatoes,  ^-inch  slices. 

Heat  oil,  add  onion,  cook  until  yellow ;  strain  into  stew 
pan.  Parboil  potatoes  five  minutes  in  boiling  water,  add  corn 
and  milk  which  have  been  heated  and  cook  until  potatoes  are 
soft. 

PEAPOD  SOUP  •*   -*   *   s 

Pea  pods.  Flour. 

Milk  or  cream.  Salt. 

Wash  the  pods  thoroughly.  Cover  with  cold  water  and 
add  a  little  salt.  Boil  half  an  hour  for  one  pound  of  pods. 
Strain  and  add  one  cup  of  milk  or  cream  and  a  little  thicken- 
ing.   Boil  five  minutes. 


21 

SALADS  CONSERVATION  RECIPES 

SALADS 

Mrs.  F.  C.  Torrey,  Editor. 

GENERAL  SUGGESTIONS 

All  fish  and  meat  salads  are  improved  by  marinating. 

A  good  oil  for  salad  is  made  from  equal  proportions  of 
olive  oil  and  corn  or  cottonseed  oil. 

The  secret  of  good  French  dressing  is  making  a  thorough 
emulsion  of  the  oil  and  vinegar. 

French  dressing  is  much  improved  by  the  addition  of  a 
little  Roquefort  cheese,  thoroughly  incorporated. 

When  mayonnaise  curdles,  put  a  tablespoon  of  cold  water 
in  a  clean  bowl  and  add  mayonnaise  very  gradually. 

Mayonnaise  sometimes  curdles  because  the  oil  is  too  cold. 
Oil  should  then  be  warmed  by  standing  in  hot  water. 

Grated  cucumber  added  to  mayonnaise  greatly  improves  it. 

Never  mix  mayonnaise  with  meat  or  fish  until  ready  to 
serve.    Use  the  greater  part  to  spread  over  the  top. 

A  clove  of  garlic  left  in  the  vinegar  bottle  gives  a  good 
flavor. 

Tarragon  leaves  added  to  cider  vinegar  and  left  for  twenty 
days  produces  a  superior  vinegar  for  salad. 

Vinegar  is  improved  by  boiling  a  few  minutes  with  a  little 
brown  sugar. 

Paprika  should  be  spread  in  the  sun  three  days  to  bring 
out  its  true  flavor. 

Whole  pepper  ground  in  a  small  hand  mill  gives  a  pung- 
ency wholly  lacking  in  commercial  pepper. 

Lettuce  can  be  quickly  dried  without  bruising  by  using 
paper  toweling. 

Mix  canned  or  cooked  left  over  vegetables  with  French 
dressing  and  set  in  a  cold  place  for  one  hour.  If  several  kinds 
are  used  combine  just  before  serving. 


22 

CONSERVATION  RECIPES  SALADS 


SALAD  DRESSINGS 

FRENCH  DRESSING  <*  <*  <*  <* 

Salt,  oil.  Garlic. 

Tabasco  sauce.  Water. 

Vinegar  or  lemon  juice. 

Rub  the  bottom  of  bowl  with  cut  clove  of  garlic.  Put  in 
y2  teaspoon  salt,  a  dash  of  Tabasco  sauce  and  a  piece  of  ice 
or  1  tablespoon  cold  water.  Stir,  remove  ice,  add  3  table- 
spoons oil  and  y2  tablespoon  vinegar  or  lemon  juice.  Mix 
well,  pour  over  salad,  toss  and  serve. 

ENGLISH  DRESSING  *  *  #   * 

To  a  French  dressing  add  Ya  teaspoon  mustard. 

ITALIAN  DRESSING  S  *  #   & 

To  a  French  dressing  add  a  little  tomato  catsup. 

EAST  INDIAN  DRESSING  <*  *  *  <*> 

To  a  French  dressing  add  Ya  teaspoon  curry,  a  dash  of 
cayenne  and  half  a  teaspoon  onion  juice,  using  lemon  juice 
instead  of  vinegar. 

RUSSIAN  DRESSING  NO.  I  *  *  <*   * 

To  French  dressing  made  with  both  lemon  juice  and 
vinegar,  add  minced  green  peppers  and  parsley,  chili  sauce, 
Worcestershire  sauce  and  mustard. 

RUSSIAN  DRESSING  NO.  II  *   *  *  * 

Mayonnaise.  Chives. 

Pimientos.  Chili  sauce. 

THOUSAND  ISLAND  DRESSING  *  *  <*  * 

Yz  cup  mayonnaise.  1  tblsp.  tomato  catsup. 

1  egg  white,  or  1  tblsp.  Chili  sauce. 

Y>  cup  whipped  cream. 

Beat  the  catsup  and  Chili  sauce  into  the  mayonnaise  and 
add  the  well  beaten  white  of  egg  last.  Mrs.  Dolan. 

This  recipe  may  be  varied  by  adding  hard-boiled  eggs, 
pressed  through  a  sieve,  chopped  beets  or  other  vegetables. 
Serve  with  heads  of  lettuce. 


23 
SALADS  CONSERVATION  RECIPES 

VEGETABLE  SALAD  DRESSING  <*  *  *  * 

y2  cup  sour  cream,  whipped.    1  tsp.  minced  parsley. 
y2  cup  mayonnaise.  y2  cup  grated  horseradish. 

y2  cup  coarsely  chopped  walnuts. 
Combine  in  order  given. 

QUICK  MAYONNAISE  *  *  *  * 

1  egg-,  white  and  yolk.  1  tsp.  mustard. 

1  tblsp.  vinegar.  1  tblsp.  oil. 

1  tsp.  salt.  Paprika. 

Beat  all  together  thoroughly  with  tgg  beater  before  adding 
more  oil.  Then  it  may  be  added  two  or  three  tablespoons 
full  at  a  time.     Oil  must  not  be  too  cold. 

Mrs.  G.  M.  Stratton. 

WAR  TIME  MAYONNAISE  *  «*  «*  * 

To  four  or  five  tablespoonsfull  of  cream  sauce,  made  of 
cornstarch  and  milk,  add  (when  cold)  tgg,  oil,  etc.,  as  for 
Quick  Mayonnaise,  and  proceed  in  the  same  way.  This  saves 
about  half  the  quantity  of  oil.  Mrs.  Homer  Norris. 

BOILED  SALAD  DRESSING  *  <*  *  <* 

1  tsp.  dry  mustard.  2  eggs. 

1  tsp.  salt.  y2  cup  sour  cream. 
Butter  substitute  size  of  walnut.       y2  cup  vinegar. 

Rub  first  four  ingredients  together  until  smooth.  Beat 
eggs,  add  cream  and  vinegar.  Cook  in  double  boiler  until 
thick. 

SAUCE  TARTARE  &  *  S  * 

y2  cup  oil.  y2  tblsp.    finely    chopped    cap- 

2  eggs,  yolks  only.  ers,  pickles,  olives,  parsley 
y2  tsp.  salt.                                    and  chives. 

\y2  tblsp.  vinegar.  Dash  of  cayenne. 

y2  tsp.  mustard. 

Mix  mustard,  salt,  and  cayenne,  add  tgg  yolks  and  when 
well  mixed,  add  y2  tablespoon  vinegar.  Add  oil  gradually 
and  as  mixture  thickens  add  remainder  of  the  vinegar.  Just 
before  serving  stir  in   the  other  ingredients. 

This  sauce  may  also  be  made  by  adding  the  finely  chop- 
ped ingredients  to  any  mayonnaise. 


24 

CONSERVATION  RECIPES  SALADS 

MAYONNAISE  WITHOUT  OIL  ^  #  £   <* 

3  eggs.  Yz  cup  hot  water. 

y2  cup  vinegar.  1  tsp.  dry  mustard,  salt. 

Beat  eggs  well.  Add  vinegar,  hot  water  and  seasoning 
and  cook  until  thick — preferably  in  a  double  boiler.  Espe- 
cially good  served  with  fish.  Mrs.  A.  F.  Lange. 

SALADS 

ORANGE  SALAD  ^  ^  <*  J» 

Oranges.  Salt. 

Lettuce.  Sugar. 

Oil.  Paprika. 

Vinegar. 

Separate  oranges  in  sections,  removing  all  the  skin  that 
divides  them.  Take  4  tablespoons  powdered  sugar,  pinch  of 
salt  and  enough  paprika  to  make  it  pink.  Beat  in  well  8 
tablespoons  oil  and  1  tablespoon  tarragon  vinegar  and  I 
plain  vinegar.     Mix  thoroughly  and  pour  over  oranges. 

CHEESE  AND  TOMATO  SALAD  *  <*  <*  <* 

Tomatoes.  Lettuce. 

Cheese.  Olives. 

Mayonnaise. 

Slice  peeled  tomatoes,  cover  with  grated  cheese,  add  chop- 
ped olives  and  mayonnaise.     Serve  on  lettuce  leaves. 

BANANA  SALAD  J«   *   <*   <* 

Bananas.  Nuts. 

Mayonnaise.  Lettuce. 

Cut  bananas  in  half.  Roll  them  in  mayonnaise  and  then  in 
nuts,  chopped  very  fine.  Serve  individually,  y2  banana  stand- 
ing on  lettuce  leaves.  Mrs.  Putnam. 

STUFFED   TOMATO   SALAD  <*   <*   <*   <* 

Cabbage.  Tomatoes. 

Celery.  Lettuce. 

Onions.  Mayonnaise. 

Green  peppers. 

Use  equal  parts  of  vegetables  to  stuff  tomatoes.  Serve 
with  mavonnaise  on  lettuce  leaves. 


25 
SALADS  CONSERVATION  RECIPES 

COMBINATION  SALAD  *   *  *  <* 

Celery.  Radish. 

Cucumber.  Green  pepper. 

Apple.  French  dressing. 

Tomato.  Lettuce. 

Onion. 

Use  equal  portions  of  celery,  cucumber,  apple  and  tomato 
cut  in  pieces.  Add  a  little  chopped  onion,  radish  and  green 
pepper.    Serve  with  French  dressing  on  lettuce. 

ARTICHOKE   SALAD  £  £  S  & 

3  cold  artichokes.  1  tblsp.  French  dressing. 

4  small  tomatoes.  Lettuce. 
2  tblsp.  mayonnaise. 

Slice  the  hearts  and  tender  leaves  of  the  artichokes,  add 
sliced  tomatoes  and  French  dressing.  When  ready  to  serve 
place  on  lettuce  leaves  and  garnish  with  mayonnaise. 

CARROT  SALAD  *  <*  *  * 

1  bunch  French  carrots.  Ripe  olives. 

1  cup  celery.  Mayonnaise. 

Yz  cup  nut  meats. 

Scrape  and  grind  raw  carrots.  Add  cut  celery,  nuts, 
olives  and  mayonnaise.  Nuts  and  olives  may  be  omitted  if 
desired.    Serve  on  crisp  lettuce  leaves. 

PRUNE  SALAD  *  ^  *   * 

Cooked  prunes,  stoned.  Chopped  walnuts. 

Lemon  juice.  Lettuce. 

Mayonnaise. 

Arrange  prunes  on  lettuce  leaves.  Sprinkle  them  with 
lemon  juice.  Place  mayonnaise  on  top.  Sprinkle  with  chop- 
ped nuts.  Miss  Schwab. 

SALMON  SALAD  ^  *  *   * 

1  cup  salmon.  Celery. 
4  boiled  potatoes.  Onion. 

2  dill  pickles,  chopped.  Mayonnaise. 
6  hard  boiled   eggs.  Lettuce. 

Mix  ingredients,  adding  eggs  last.  Let  stand  a  few  hours 
before  serving. 


26 

CONSERVATION  RECIPES  SALADS 

STRING  BEAN  SALAD  *  <*  <*  * 

Lettuce.  1  tblsp.  vinegar. 

Beans.  2  tblsp.  Worcestershire  sauce. 

Chopped  onion.  2  tblsp.  tomato  catsup. 

2  tblsp.  mayonnaise. 

Mix  all  together  in  a  salad  bowl.    Toss  and  serve. 

Mrs.  J.  Salzberger. 

COLD  SLAW  <*  <*  <*  & 

1  tsp.  cornstarch.  1  egg. 

1  tsp.  sugar.  y2  cup  vinegar. 

1  tsp.  oil.  1  cup  water. 

1  tsp.  mustard.  Cabbage. 

1  tsp.  salt. 

Use  a  little  of  the  water  with  the  cornstarch  to  make  a 
paste  and  a  little  vinegar  to  moisten  the  mustard.  Beat  egg 
thoroughly.  Mix  these  ingredients  together  with  the  rest  of 
the  water  and  vinegar,  the  oil  and  the  seasoning,  and  cook  in 
double  boiler  until  thick  as  cream.  Serve  on  finely  cut  cab- 
bage. 

POTATO  AND  CUCUMBER  SALAD        ■*  «*  *  <* 

Potatoes.  Mayonnaise. 

Cucumber.  Lettuce. 

Onion  juice. 

To  cold  boiled  potatoes  cut  in  dice,  add  one-half  their 
bulk  of  diced  cucumbers.  Mix  with  mayonnaise  to  which  is 
added  onion  juice  to  taste. 

PERFECTION  SALAD  *  *  <*  «* 

1  envelope  gelatine.  1  cup  finely  shredded  cabbage. 

y2  cup  cold  water.  Juice  of  1  lemon. 

y2  cup  vinegar.  y2  cup  sugar. 

1  pt.  boiling  water.  2  cups  finely  cut  celery. 

1  tsp.  salt.  y±  can  pimientos,  cut  in  strips. 

Mayonnaise.  Lettuce. 

Soak  the  gelatine  in  the  cold  water ;  add  the  boiling  water. 
When  cool  add  the  seasoning  and  when  beginning  to  set, 
stir  in  the  vegetables.  Serve  with  mayonnaise  on  lettuce 
leaves.  Mrs.  F.  C.  Torrey. 


27 
SALADS     .  CONSERVATION  RECIPES 

VIENNESE  SALAD  *  *  <*  <* 

Cucumbers.  ^  pt  sour  cream. 

Lettuce.  1  tblsp.  lemon  juice  or  taragon  vinegar. 

Salt.  1  scant  tsp.  powdered  sugar. 

Beat  cream  until  stiff.  Add  the  other  ingredients.  Serve 
on  sliced  cucumbers  on  lettuce  leaves. 

PALACE  GRILL  SALAD  *  *  *  * 

Celery.  Green  pepper. 

Pineapple.  Whipped  cream. 

Pimiento. 

3  hearts  of  celery  cut  Julienne;  add  pineapple  and  pimi- 
entos  cut  in  dice.  Use  a  little  whipped  cream  in  the  mayon- 
naise. Sprinkle  some  finely  chopped  green  peppers  on  top 
and  serve  very  cold.  Danvillier. 

TOMATO  JELLY  SALAD  <*  <*  *  <* 

24  box  gelatine.  2  cloves. 

y2  cup  cold  water.  1  tsp.  salt. 

1  can  tomatoes.  1  tsp.  Worcestershire  sauce. 

1  small  onion.  2  tblsp.  tarragon  vinegar. 

1  stalk  celery.  Mayonnaise. 

1  bay  leaf.  Lettuce. 

Soak  the  gelatine.  Simmer  all  other  ingredients,  except 
vinegar,  for  ten  minutes.  Add  gelatine;  strain  into  molds. 
Serve  with  mayonnaise  on  lettuce.        Mrs.  T.  M.  Putnam. 

MOLDED  FRUIT  SALAD  *  *  &   * 

1  envelope  gelatine.  Seedless  grapes. 

y2  cup  cold  water.  Sliced  bananas. 

1^2  cups  boiling  water.  Oranges. 

Y2  cup  lemon  juice.  Mint. 

Y\  cup  sugar.  Lettuce. 
Strawberries. 

Dissolve  gelatine  in  the  cold  water ;  add  the  boiling  water, 
lemon  juice  and  sugar.  Dip  a  mold  in  cold  water,  pour  in 
one  inch  deep  of  gelatine.  When  set,  add  a  layer  of  fruit  and 
jelly  alternately,  reserving  the  oranges  and  mint  for  the  last 
layer.     Serve  with  Thousand  Island  dressing. 

Mrs.  M.  Dolan. 


28 

CONSERVATION  RECIPES  SALADS 

MACEDOINE   SALAD  *   *   <*   <* 

2  cups  cauliflower.  1  cup  carrots. 

2  cups  peas.  1  cup  celery. 

Marinate  separately  in  French  dressing  cold  cooked  cauli- 
flower, peas,  and  carrots,  cut  in  small  cubes,  and  stalks  of 
celery  cut  in  pieces.  Mix  separately  in  cooked  dressing. 
Other  vegetables  may  be  used. 

PINEAPPLE  AND  CHEESE  SALAD  <*  «*  <*   <* 

Pineapple.  Lettuce. 

Cottage  cheese.  French  dressing. 

Currant  jelly. 

Divide  each  ring  of  pineapple  in  segments  but  keep  in 
circular  shape.  Rub  a  cream  cheese  through  a  colander  and 
fill  the  hole  in  the  pineapple.  Drop  a  teaspoon  of  currant 
jelly  on  each  mound  of  cheese.  Garnish  with  lettuce  and 
serve  with  French  dressing  made  with  lemon  juice  instead 
of  vinegar.  Mrs.  W.  R.  Thorsen. 

CHEESE  AND  PEA  SALAD  *  *  #   * 

Peas.  Lettuce. 

Sweet  pickles.  Mayonnaise. 

Cream  cheese.  Red  pepper. 

One  can  peas,  rinsed  and  drained,  y2  the  amount  sweet 
pickles  chopped,  1  cup  cream  cheese  cut  in  dice.  Sprinkle 
lightly  with  red  pepper,  arrange  on  lettuce  leaves  and  serve 
with  mayonnaise.  Mrs.  Herbert  Jones. 

CRAB  LOUIS  <*  ■*  *  <* 

Crab.  Worcestershire  sauce. 

Lettuce.  Tomato. 

Mayonnaise.  Parsley. 

Chili  sauce.  Shallots. 

Chow-chow. 

Take  meat  of  crab  in  large  pieces  and  dress  with  the  fol- 
following:  One-third  mayonnaise,  two-thirds  Chili  sauce, 
small  quantity  chopped  chow-chow,  a  little  Worcestershire 
sauce,  minced  parsley  and  shallots,  tarragon,  salt  and  pepper. 
Garnish  with  thin  slices  of  tomato.  Solari. 

(Any  firm  fleshed  fish  may  be  used  instead  of  crab.  Fish 
should  be  first  marinated. — Ed.) 


29 

SALADS  CONSERVATION  RECIPES 

HARVARD  SALAD  ■*  «*  ■*   * 

Cucumber.  Mayonnaise. 

Celery.  Tomatoes. 

Nuts.  Lettuce. 

Red  and  green  peppers. 

Mix  small  cubes  of  cucumber  and  celery.  Add  half  the 
amount  of  nut  meats  broken  in  bits  and  one-third  the  amount 
of  finely  cut  red  and  green  peppers.  Serve  with  mayonnaise 
on  thick  slices  of  tomato. 

POTATO  SALAD  <*  *  *  <* 

1  cup  cold  potato,  sliced  thin.  Lettuce. 

1  cup  celery.  Mayonnaise. 

1  cup  walnuts. 

Mix  thoroughly  with  mayonnaise  made  with  lemon  juice. 
Serve  on  lettuce,  garnish  with  celery  tops. 

Mrs.  C.  C.  Kinney. 

(The  potatoes  may  stand  for  an  hour  in  a  little  lemon 
juice  if  preferred. — Ed.) 

JELLY  CELERY  SALAD  <*  <*  ■*   «* 

2  tblsp.  gelatine.  1  cup  chopped  celery. 
2/z  cup  cold  water.                           Mayonnaise. 

5  tblsp.  lemon  juice.  Lettuce. 

}4  cup  sugar.  Salt,  cayenne  pepper. 

y2  tblsp.  horseradish. 

Soak  gelatine  and  dissolve  in  the  boiling  water.  Add 
other  ingredients ;  color  green.  When  the  mixture  begins  to 
thicken,  add  1  cup  chopped  celery.  Serve  with  mayonnaise 
or  Russian  dressing  on  lettuce  leaves. 

CHICKEN   SALAD  <*  <*  *  <* 

Chicken.  Hard  boiled  eggs. 

Celery.  Mayonnaise. 

Olives.  Lettuce. 

Put  chicken  into  boiling,  salted  water.  Cover  and  simmer 
until  tender.  Let  it  cool  in  the  water  in  which  it  has  boiled. 
Cut  the  meat  into  pieces  and  add  as  much  celery.  Marinate. 
Add  sliced  olives  and  yolks  of  2  hard  boiled  eggs  to  mayon- 
naise. Mix  some  of  the  mayonnaise  with  the  salad  and  pour 
the  remainder  over  the  top.     Serves  ten  persons. 


30 

CONSERVATION  RECIPES  SALADS 

NORMANDY   SALAD  &  #  £  & 

1  can  peas.  Mayonnaise. 

y2  lb.  walnuts.  Lettuce. 

Stew  peas  gently  in  their  own  liquor,  with  salt,  pepper 
and  pinch  of  sugar.  When  the  peas  absorb  all  the  liquor, 
allow  them  to  cool.  Chop  the  nuts  and  mix  with  the  peas. 
Pour  mayonnaise  over  all  and  serve  on  lettuce. 

CELERY   SALAD  &  &  #  & 

Boil  large,  firm  stalks  of  fresh  celery  in  chicken  broth, 
or  let  them  cook  with  the  chicken.  The  stalks  should  be 
about  three  inches  long.  When  very  cold  serve  on  lettuce 
leaves  with  French  dressing  and  finely  minced  parsley.  This 
is  an  attractive  and  delicious  salad.  Whole  pepper'  ground 
over  the  top  gives  an  additional  flavor. 

JELLIED  WALDORF  SALAD  *  S  jt  j* 

y2  package  gelatine.  1  cup  celery,  shredded. 

y2  cup  cold  water.  y2  cup  nut  meats,  chopped. 

1  cup  boiling  water.  Lettuce. 
34  cup  sugar.                           Pimolas. 

y±  cup  lemon  juice.  Mayonnaise. 

2  cups  apples,  chopped. 

^  Soak  gelatine ;  add  the  boiling  water,  sugar  and  lemon 
juice.  When  it  begins  to  set  add  the  other  ingredients. 
Serve  on  lettuce;  garnish  with  sliced  pimolas  and  mayonnaise. 

Mrs.  H.  R.  Kelly. 

CRAB   AND   TOMATO   SALAD  &  #  *   * 

1  cup  crab.  Mayonnaise. 

2/z  cup  celery.  Lettuce. 

6  small  tomatoes,  peeled  and  quartered. 
Arrange  on  a  platter  and  serve  with  mayonnaise. 

STUFFED  TOMATO  SALAD  <*   *  <*  <* 

Tomatoes.  Artichoke  hearts. 

Celery  root.  Lettuce. 

Thousand  Island  dressing. 

Peel  large  tomatoes,  cut  with  a  sharp  knife  to  form  six 
points.     Scoop  out  the  center  and  fill  with  well  cooked  celery 

root  and  the   hearts  of  artichokes.  Mrs.   M.   Dolan. 


31 
SALADS  CONSERVATION  RECIPES 

GRAPEFRUIT  AND  POMEGRANATE  SALAD 

4  grapefruit.  1  cup  French  dressing. 

2  pomegranates.  2  tblsp.  sugar. 

4  tblsp.  grated  Roquefort  cheese. 

Peel  grapefruit,  remove  all  fibre  and  seeds.  Marinate  for 
two  hours  in  the  French  dressing,  to  which  the  sugar  has 
been  added.  Place  on  crisp  leaves  of  lettuce,  sprinkle  with 
Roquefort  cheese.  Add  seeds  of  pomegranates.  (An  attrac- 
tive holiday  salad).  Mrs.  Douglas  W.  Ross. 

MIXED  FRUIT  SALAD  *  *  *  <* 

2  tblsp.  gelatine.  1  cup  white  grapes. 

Y\  cup  lemon  juice.  Yz  cup  celery. 

1  cup  ginger  ale.  4  tblsp.  diced  pineapple. 
Yz  cup  apples.  Mayonnaise. 

Yz  cup  boiling  water.  Salt. 

2  tblsp.  sugar. 

Soak  the  gelatine  in  a  little  cold  water;  dissolve  in  boiling 
water  and  add  lemon  juice,  ginger  ale,  sugar  and  a  little  salt. 
Skin  and  halve  the  grapes,  add  celery  in  crisp  shreds,  chop- 
ped apple  and  diced  pineapple.  Serve  with  mayonnaise  on 
lettuce  leaves. 

BRAZILIAN  SALAD  <*  ^  *  # 

2  bunches  water-cress.  Seasoning. 

20  stuffed  olives.  French  dressing. 

1  very  small  onion. 

Mince  the  onion,  cut  the  olives  into  rings,  break  the 
water-cress,  season.  Add  the  French  dressing  the  last  minute, 
toss  and  serve. 

CUCUMBER  AND  PINEAPPLE  SALAD  *  *  *  * 

Y$  cup  chopped  cucumber.  J^  tsp.  salt. 

Yz  cup  grated  pineapple.  Green  coloring. 

Yz  pint  water.  Mayonnaise. 

Yz  envelope  gelatine. 

Dissolve  gelatine  in  water,  add  salt,  pineapple,  cucumber, 
and  coloring  to  give  desired  effect.  Pour  in  individual  molds 
and  let  stand  for  eight  hours  or  longer.  Serve  on  crisp  let- 
tuce leaves  with  slices  of  tomatoes  and  sprigs  of  mint  and 
mayonnaise.  Mrs.  Douglas  W.  Ross. 


32 

CONSERVATION  RECIPES  SALADS 

NORWEGIAN   SALAD  «*   *  *  * 

2  cups  cooked  macaroni.       1  tblsp.  chopped  onion. 

1  cup  celery.  Ya  cup  chopped  red  peppers. 

34  cup  chopped  green  peppers. 

Serve  with  French  dressing  on  lettuce  leaves. 
Until  such  time  as  we  may  again  use  macaroni  substitute 
vegetables,  such  as  carrots,  peas,  cauliflower,  etc. — Ed. 

FISH  SALAD  #  *  #  * 

\y2  cups  cold  fiish.  2  tomatoes. 

J/2  cup  finely  cut  celery.  Mayonnaise. 

1  small  onion,  minced.  Lettuce. 

2  tblsp.  chopped  green  peppers. 

Marinate  the  fish,  celery  and  onion  before  serving.  Then 
mix  with  a  little  mayonnaise  and  arrange  on  lettuce  leaves 
with  the  tomatoes  and  peppers. 

Mrs.  Franklin  Nutting. 

RAISIN  SALAD  «*   «*  <*  <* 

1  cup  seedless  raisins. 

1  cup  pecan  or  English  walnuts. 

1  cup  apples,  peeled  and  diced. 

Y  cup  Maraschino  cherries. 

y2  cup  celery,  cut  very  fine. 

French  or  Mayonnaise  dressing. 

Steam  raisins  by  putting  in  a  colander  over  boiling  wa- 
ter for  twenty  minutes.  Mix  them  with  nuts  broken  in 
pieces,  apples,  cherries,  celery,  and  dressing.  .Serve  on  crisp 
lettuce  leaves.  This  salad  may  be  varied  by  using  pineapple, 
grapefruit  or  marshmallows. 

DATE  SALAD  <*   <*   *  <* 

1  cup  dates.  1  cup  diced  apples. 

Yz  cup  American  cheese,  grated.       1  tblsp.  lemon  juice. 

Yz  cup  broken  walnut  meats.  Mayonnaise. 

1  cup  diced  celery.  Lettuce. 

Mix  cheese  and  nuts,  stuff  dates,  mix  with  apples  and 
celery.  Serve  with  mayonnaise  on  lettuce.  This  salad  can 
be  varied  by  omitting  cheese  and  adding  a  little  pineapple 
and  white  grapes.  Mrs.  E.  B.  Bumsted. 


3S 

;alads  conservation  recipes 

tRAPEFRUIT  and  apricot  salad  *  <*  <*  * 

Grapefruit.  Mayonnaise. 

Canned  apricots.  Lettuce. 

Remove  pulp  of  grapefruit;  add  sugar  to  sweeten  and  let 
:  stand  two  hours.  Arrange  individually  on  lettuce  leaves, 
dd  a  spoon  of  mayonnaise,  topping  with  half  an  apricot. 

1USTARD   CABBAGE  <*   «*  *  # 

1  egg.  J/>  cup  vinegar. 

1  tblsp.  sugar.  Cabbage. 

1  tsp.  mustard. 

Beat  the  egg  with  the  sugar,  dissolve  the  mustard  in  the 
inegar.  Mix  all  together  and  boil  until  thick.  Pour  while 
ot  over  finely  cut  cabbage,  previously  salted. 

Mrs.  S.  J.  Sill. 


u 

CONSERVATION  RECIPES  POULTRY 

POULTRY  AND  GAME 

Mrs.  Tomse  M.  Shearman. 

CONSERVATION  HINTS 

When  boiling  fowl  or  game,  the  fats  which  form  on  top, 
can  be  skimmed  and  used  for  shortening.  The  fat  from 
turkey  or  chicken  is  particularly  good  as  a  substitute  for 
butter  in  cream  gravies. 

After  the  meat  has  been  sliced  from  roast  chicken  or 
turkey  the  bones  may  be  boiled  and  every  particle  of  meat 
removed.  Use  the  liquor  for  soup,  with  chopped  vegetables 
or  rice,  and  the  meat  minced  and  served  on  toast,  with  any 
preferred  sauce. 

Corn  meal  mush  or  corn  bread  may  be  toasted  and  used  in 
place  of  bread  when  serving  fowl,  meat  or  fish. 

STUFFINGS 

Use  corn  bread,  corn  flakes  or  other  cereals,  potatoes, 
and  hominy.  A  generous  use  of  nuts  will  make  good  the  loss 
in  flavor  through  the  elimination  of  bread  and  cracker  crumbs. 

LIQUID — Moisten  with  milk  or  water,  but  the  liquid  in 
which  the  feet  and  bones  of  the  fowl  have  been  cooked  is 
preferable.     A  little  of  the  giblet  stew  may  be  added. 

Ask  to  have  the  feet  of  the  fowl  delivered  with  the  fowl. 

Cover  bones,  skin,  trimmings,  feet  or  giblets  with  cold 
water.  Add  a  tablespoon  each  of  carrot,  onion  and  celery  or 
parsley  for  each  pint  of  water.  Let  simmer  an  hour  or  so. 
Strain  and  use  for  stuffing  or  for  soup  foundation. 

FAT — Grind  the  fat  of  the  fowl  used,  or  try  it  out.  This 
as  more  desirable  than  butter  as  it  helps  to  extend  the  flavor 
of  the  meat  used  through  the  stuffing.  Use  this  fat  also  for 
basting.  (A  small  piece  of  suet  may  be  used  for  lean  meat 
like  hare  or  rabbit). 

SEASONINGS — Salt,  pepper,  summer  savory,  sage, 
thyme,  minced  parsley,  chopped  celery,  ground  onion,  etc., 
may  be  used. 

EXTRAS — Drained   oysters,   giblets,   mushrooms,   raisins 


35 

POULTRY  CONSERVATION  RECIPES 

or  currants,  chestnuts,  chopped  walnuts  or  peanuts,  a  dozen 
or  so  cranberries  or  sour  apple  cut  up,  olives,  whole  or 
minced,  afford  variety. 

NOTE — Where  crumbs  are  mentioned  in  the  following- 
recipes  the  non-wheat  variety  is  meant.  But  the  use  of  po- 
tatoes with  nuts  is  strongly  urged. 

POTATO  STUFFING  FOR  ROAST  TURKEY  *  *■  J*  J» 
1  lb.  white  potatoes.  1  small  onion,  chopped. 

1  cup  corn  bread  crumbs.        1  cup  finely  chopped  celery. 

1  tblsp.  butter  substitute.         Salt  and  pepper. 

Boil  and  mash  one  pound  or  more  of  potatoes  according: 
to  size  of  turkey.  Season  with  salt  and  pepper.  Add  com 
bread  crumbs,  onion,  butter  substitute  and  celery. 

POTATO  STUFFING  FOR  ROAST  GOOSE     J"   <*  •*  * 

2  cups  mashed  potatoes.  J/2  cup  drippings. 
1  finely  chopped  onion.  1  egg. 

1J4  cups  stale  crumbs.  ^2  cup  grated  celery. 

Yz  cup  melted  goose  fat.  Salt,  pepper,  sage. 

Yi  cup  chopped  English  walnuts. 

Cook  1  finely  chopped  onion  with  V2  cup  drippings  for 
ten  minutes.  Strain  and  add  softened  stale  bread  crumbs, 
hot  mashed  potatoes,  melted  goose  fat,  grated  celery,  egg, 
slightly  beaten,  chopped  English  walnuts  and  salt,  pepper 
and  sage  to  taste. 

CHESTNUT   STUFFING  *  ■*   <*  <* 

34  tblsp.  finely  chopped  onion. 

3  tblsp.  fat  from  goose. 

12  canned  mushrooms,  finely  chopped. 

1  cup  chestnut  puree. 

Yz  cup  crumbs. 

Y2  tblsp.  finely  chopped  parsley. 

24  French  chestnuts,  cooked  and  left  whole. 

Salt  and  pepper. 

Cook  onion  with  fat  five  minutes.  Then  add  mushrooms, 
chestnut  puree,  parsley  and  salt  and  pepper.  Heat  to  boiling 
point ;  add  crumbs  and  whole  chestnuts.  This  stuffing  is 
especially  good  for  goose.  Cool  mixture  before  stuffing 
goose. 


36 

CONSERVATION  RECIPES  POULTRY 

ROAST  TURKEY  «*  •*  *  * 

Take  a  young  turkey,  remove  feathers  carefully,  singe  and 
draw  it,  carefully  taking  out  crop.  Cut  off  the  head,  tie  the 
neck  close  to  the  body  by  drawing  the  skin  over.  Rinse  in- 
side with  several  waters,  in  one  of  which  dissolve  a  teaspoon 
baking  soda.  Wash  and  wipe  turkey  dry  inside  and  out,  then 
rub  the  inside  with  salt.  Stuff  with  a  good  dressing,  sew  up 
with  strong  thread,  tie  legs  and  wings  to  the  body,  rubbing  it 
over  with  olive  or  corn  oil  Season  with  salt  and  pepper, 
dredge  with  a  little  flour.  Place  turkey  in  a  roasting  pan, 
pour  over  it  a  cup  of  boiling  water  and  set  it  in  the  oven. 
Baste  it  often,  turning  it  occasionally  so  every  part  will  be 
thoroughly  and  uniformly  baked.  It  is  done  when  a  clear 
liquid  runs  out  upon  piercing  it  with  a  fork.  It  requires  be- 
tween three  and  four  hours  to  bake  a  15-pound  turkey.  Serve 
as  usual  with  cranberry  sauce. 

TURKEY  GRAVY  <*  *   <*  <* 

Giblets.  1  pt.  water. 

Flour. 

A  good  turkey  gravy  can  be  made  by  taking  the  giblets, 
putting  them  in  a  stew  pan  with  water;  boil  until  tender, 
adding  necessary  water  from  time  to  time.  When  done  re- 
move the  liquor,  chop,  then  return  to  liquor  and  set  aside 
until  turkey  is  done.  Skim  the  fat  from  the  pan  in  which  the 
turkey  is  being  roasted;  thicken  with  potato  flour  or  corn- 
starch, add  liquor  from  giblets,  and  enough  boiling  water  to 
make  sufficient  quantity ;  season  and  add  chopped  giblets. 

CHICKEN,  CREOLE  STYLE  <*  <*  *  & 

1  large  chicken.  2  tblsp.  flour. 

3  sliced  onions.  y2  bay  leaf. 

1  pt.  strained  tomatoes.  1  tsp.  salt. 

3  minced  green  peppers.  Sprig  of  parsley. 

4  tblsp.  Crisco. 

Put  fat  in  a  skillet  and  fry  onions  in  it  until  a  light 
brown.  Dress  chicken  and  cut  in  pieces ;  roll  in  flour  and  fry 
with  the  onions  until  well  browned.  Place  chicken  in  cas- 
serole, add  the  flour  to  fat  in  frying  pan,  stirring  until  smooth. 
Now  add  slowly  tomatoes,  peppers,  bay  leaf,  parsley  and 
salt.     Pour  over  chicken,  cover  and  bake  for  two  hours. 

Mrs.  F.  E.  Menefee. 


37 
POULTRY  CONSERVATION  RECIPES 

CHICKEN  OR  TURKEY  SOUFFLE  ^  <*  *  * 

1  cup  minced  fowl.  1  cup  soup  stock  or  skim  milk. 

1  tblsp.  shortening.  1  tblsp.  whole  wheat  flour. 

2  egg-  yolks.  Pinch  of  salt. 

Cook  with  a  smooth  white  sauce.  C.  W.  M. 

BAKED  CHICKEN  <*  *  <*   * 

1  can  chicken.  1  cup  bread  crumbs. 

1  can  corn.  Salt  and  pepper. 

y2  cup  milk. 

Rub  a  baking  dish  with  shortening.  Mince  chicken  well ; 
season  with  salt  and  pepper,  add  corn,  also  seasoned,  and  pour 
milk  over  mixture.  Cover  this  with  crumbs  and  bake  in  oven 
twenty  minutes. 

MILK  GRAVY  FOR  CHICKEN  *  *  *  <* 

1  heaping  tblsp.  flour.  Salt  and  pepper. 

\y2  cups  milk. 
Add  flour  to  fat  left  in  pan  after  removing  chicken.     Mix 

thoroughly,  add  milk  and  let  it  boil  up  well.     Add  salt  and 

pepper  and  serve. 

SMOTHERED  CHICKEN  *  *  *  <* 

1  small  chicken.  Corn  flour. 

1  cup  water.  Milk. 

2  tblsp.  catsup.  Salt  and  pepper. 

Roll  each  piece  of  chicken  in  flour.  Cook  in  a  casserole 
with  1  cup  of  water,  a  little  salt,  pepper  and  catsup  in  the 
oven  about  two  hours.  Take  off  the  lid  about  twenty  min- 
utes before  done,  to  brown.     Use  milk  gravy. 

Mrs.  Sampson. 

STEAMED  FRIED  CHICKEN  *  *  *  * 

4  lbs.  fowl.  Salt  and  pepper. 

4  tblsp.  butter  substitute. 

Cut  fowl  as  for  frying;  roll  in  corn  flour  to  which  has 
been  added  salt  and  pepper.  Fry  until  a  golden  brown. 
Cover  tightly  and  simmer  slowly  for  about  two  hours.  A 
tough  chicken  cooked  in  this  way  will  be  tender.  Serve  with 
milk  gravy. 


38 

CONSERVATION  RECIPES  POULTRY 

BAKED  CREAM  CHICKEN  ■*  *  <*  <* 

1  chicken.  2  tblsp.  rice  flour. 

2  hard  boiled  eggs.  ^2  pt.  chicken  broth. 
1  pt.  milk.                                               Salt  and  pepper. 

1  can  mushrooms.  Butter  substitute. 

Cover  a  chicken  with  hot  water  and  boil  until  tender 
enough  to  slip  easily  from  bones.  Remove  from  bones  when 
cool.  Rub  a  baking  dish  with  fat,  place  in  it  a  layer  of 
chicken,  then  a  layer  of  mushrooms,  a  layer  of  chicken, 
next  a  layer  of  hard  boiled  eggs,  alternating  in  same  man- 
ner until  dish  is  almost  full.  Season  each  layer  with 
salt  and  pepper.  Put  a  heaping  teaspoon  of  butter  substitute 
in  the  sauce  pan  and  as  it  melts  stir  in  slowly  two  table- 
spoons rice  or  other  non-wheat  flour;  add  milk  and  chicken 
broth.  Cook  until  very  thick.  Pour  over  chicken  and  bake 
for  one-half  hour. 

^FRICASSEED  CHICKEN  <*  <*  <*  <* 

1  chicken.  3^  CUP  corn  or  barley  flour. 

1  tblsp.  salt.  Sweet  milk. 

Butter  substitute.  Sliced  biscuit. 

Cut  up  chicken,  put  to  boil  in  cold  water;  cover  well. 
When  half  cooked  add  salt.  Boil  until  a  fork  will  pierce 
meat  easily.  Reduce  the  water,  by  boiling,  to  one  quart. 
After  removing  chicken  make  a  cream  gravy  with  the  butter 
substitute,  corn  or  barley  flour  and  the  broth  to  which  a  little 
milk  has  been  added.  Pour  over  chicken  placed  upon  split 
biscuits  made  of  barley  flour.  Mrs.  LeConte. 

CHICKEN  LOAF  ■*   *  <*   <* 

1  chicken.  34  D0X  gelatine. 

Seasoning. 

Boil  a  chicken  until  the  meat  and  bones  readily  separate; 
strain  and  put  the  liquor  in  a  saucepan,  reducing  it  to  1}^ 
pints.  Add  gelatine.  Fill  a  mold  with  alternate  layers  of 
white  and  dark  meat.  Season  the  liquor  and  pour  over  the 
meat.    Set  away  in  a  cool  place  until  it  becomes  firm. 

*The  original  recipe  calls  for  salt  pork,  but  an  equally 
desirable  result  may  be  secured  by  browning  the  chicken  in 
oleomargarine  after  it  is  cooked. — Ed. 


39 
POULTRY  CONSERVATION  RECIPES 

CHICKEN  PIE  NO.  I  .      *  «*  <*   * 

2  chickens.  T/t  tsp.  mace. 

4  eggs.  Butter  substitute. 

3  pts.  water.  Salt  and  pepper. 
1  tblsp.  non-wheat  flour. 

Cut  chicken  in  small  pieces  and  parboil  one-half  hour.  Use 
sufficient  water,  about  3  pints,  to  make  plenty  of  gravy.  Sea- 
son with  salt,  pepper,  mace  and  butter  substitute.  Boil  this 
one-half  hour  longer  to  season  chicken  thoroughly.  Make  a 
pastry  to  line  sides  of  dish.  Place  a  cup  inverted  in  the 
center,  to  prevent  gravy  from  boiling-  out,  around  which  place 
the  chicken.  Pour  over  gravy,  which  has  been  thickened  with 
flour  and  drop  over  this  four  raw  eggs.  Cover  with  an  upper 
crust ;  slit  to  let  out  steam,  and  bake  for  half  an  hour. 

CHICKEN  PIE  NO.  II  *  *  *  <* 

Left  over  chicken.  2  potatoes. 

1  onion.  Salt,  pepper,  parsley. 

3  carrots. 

Cut  up  left  over  chicken ;  boil  in  water  until  meat  is  very 
soft ;  then  strip  from  bone.  Crack  bones,  put  back  in  kettle ; 
boil  until  liquor  is  reduced  to  2  cups.  Strain  and  add  to  this 
sliced  carrots,  onion  and  potatoes;  season  with  salt,  pepper 
and  parsley.  Boil  until  tender.  Pour  in  baking  dish  over 
diced  chicken ;  cover  the  top  with  biscuit  dough ;  slit  to  let 
out  steam  and  bake  about  thirty  minutes. 

CHICKEN  IN  THE  CHAFING  DISH  *  *  <*   * 

1  cup  cooked  chicken  ,cut  small.  1  cup  milk. 

1  level  tsp.  chopped  parsley.  1  egg,  hard  boiled. 

1  tblsp.  celery,  finely  chopped.  18  large  oysters. 

3  level  tblsp.  butter  substitute.  Salt  and  paprika. 

3  level  tblsp.  non-wheat  flour.  Few  drops  onion  juice. 

Melt  butter  substitute  in  chafing  dish ;  add  celery,  cook  a 
few  moments;  add  flour,  mix;  add  milk;  cook,  stirring  until 
creamy.  Add  oysters,  chicken,  seasoning;  cook  carefully,  stir- 
ring until  oysters  are  plump  and  gills  begin  to  curl.  Now 
add  parsley,  chopped  white  of  egg,  and  yolk  of  egg  rubbed  to 
a  paste  with  a  little  of  the  sauce.   Heat  a  moment,  then  serve. 


40 

CONSERVATION  RECIPES  POULTRY 

♦CHICKEN  PILAU  <*  *  *  <* 

1  chicken.  Small  piece  salt  pork. 

1  cup  rice.  Minced  parsley. 

1  pt.  tomatoes.  Salt  and  pepper. 

Cut  a  chicken  in  pieces,  cover  with  water,  add  salt  pork 
and  boil  until  tender.  When  done  remove  chicken  and  boil 
in  the  liquor  the  rice  and  tomatoes,  seasoning  to  taste.  When 
rice  is  well  cooked  put  the  chicken  back  and  stir  all  together. 

Mrs.  Mitchell. 


CHICKEN  WITH  RICE  #  *  &  S 

1  chicken.  1  large  cup  rice. 

2  bay  leaves.  Stock. 

1  large  onion.  Salt  and  pepper. 

Place  the  whole  chicken  in  a  saucepan  with  enough  stock 
to  cover;  add  bay  leaves  and  onion.  Season  with  salt  and 
pepper.  Cover  and  let  simmer  very  slowly  for  four  hours. 
Remove  onion  and  bay  leaves  and  add  rice  and  let  simmer 
until  rice  has  absorbed  all  of  stock.  Place  on  a  platter  and 
serve,  surrounded  with  rice. 

PRESSED  CHICKEN  *  >*  <*   <* 

1  chicken.  Chopped  parsley. 

Pimiento.  3  hard  boiled  eggs. 

Rice  or  hominy.  y2  pkg.  gelatine. 
Salt  and  pepper. 

Cook  chicken ;  shred  it  into  strips  and  place  a  layer  in  a 
shallow  pan,  alternating  light  and  dark  meat.  Dice  eggs  and 
sprinkle  half  of  them  over  the  chicken,  also  strips  of  pimi- 
ento, cold  boiled  rice  or  hominy  and  chopped  parsley.  Con- 
tinue until  all  ingredients  are  used.  Boil  broth  down  to  two 
cups.  Add  half  package  of  gelatine  dissolved  in  a  little  cold 
water.  Boil  one  minute  and  pour  this  mixture  over  all.  When 
cold  cut  crosswise.  Mrs.  B.  F.  Bowman. 


♦The  recipe  calls  for  salt  pork,  but  an  equally  desirable 
result  may  be  obtained  by  browning  the  chicken  in  oleo- 
margarine after  it  is  cooked. — Ed. 


41 
POULTRY  CONSERVATION  RECIPES 

CHICKEN  IN   RAMEKINS  M  *  *  * 

1  pt.  diced  chicken  (cooked).  ^  tsp.  white  pepper. 

2  tblsp.  potato  flour.  1  tsp.  salt. 

2  tblsp.  butter  substitute.  y2  pt.  milk. 

Put  butter  substitute  and  flour  in  a  saucepan ;  add  salt  and 
pepper;  put  over  fire  and  mix  well.  Add  milk;  stir  until 
thick,  then  add  chicken  and  simmer  five  minutes.  Fill  heated 
scallops  or  ramekins  and  serve. 

ORANGE  SAUCE  FOR  GAME  *  *  *  * 

6  tblsp.  currant  jelly.  1  saltspoon  cayenne. 

3  tblsp.  brown  sugar.  2  oranges — juice  and  rind. 
1  saltspoon  salt.  1  lemon — juice  and  rind. 

Beat  well ;  strain  through  wire  sieve.  Serve  cold.  Excel- 
lent with  duck  or  mutton. 

ROAST  GOOSE  *  *  «*  <* 

Goose  may  be  roasted  the  same  as  turkey  and  chicken, 
except  that  it  requires  more  thorough  cooking,  otherwise  it 
may  be  tough. 

DRESSING  FOR  DUCK  *  *  *  <* 

Corn  meal.  Pinch  of  salt  and  pepper. 

Minced  onion.  Shortening. 

Make  a  thin  corn  meal  dough  with  warm  water  and  short- 
ening. Make  into  loaves  about  3  inches  thick  and  bake. 
When  done  take  out  inside  of  loaves,  season  with  salt,  pepper 
and  minced  onion. 

WILD  DUCK,  ROASTED  *  &  #  * 

1  duck.  Drippings. 

Salt  and  flour.  Cranberries. 

Hominy. 

Truss  the  duck  in  same  manner  as  roast  chicken.  Spread 
the  outside  with  drippings  and  dredge  with  salt  and  corn 
flour.  Put  a  dozen  cranberries  within  and  roast  in  a  hot 
oven  from  twenty  to  thirty  minutes,  basting  three  times  with 
fat.  Place  duck  on  hot  platter  and  garnish  with  rounds  of 
hominy  rolled  and  baked  at  the  same  time  as  duck.  May  be 
served  with  celery  salad  and  currant  jelly. 


42 

CONSERVATION  RECIPES  POULTRY 

CANVASBACK  DUCK  «*  <*  <*  # 

Duck  feeding  mostly  on  wild  celery,  partakes  of  its  own 
flavor  and  requires  no  seasoning.  This  flavor  is  best  pre- 
served by  roasting  the  bird  quickly  with  a  hot  fire.  Dress  the 
duck  in  the  usual  way,  plucking,  singeing,  drawing,  then  wipe 
with  a  wet  towel.  Truss  the  head  under  the  wing.  Place  it 
in  a  dripping  pan,  put  it  in  the  oven,  basting  often  and  roast 
it  half  an  hour.  Place  it  when  done  in  hot  dish.  Season  well 
with  salt  and  pepper,  pour  over  gravy  yielded  in  baking  and 
serve  hot. 

ROAST  DUCKS  «*   *  <*  <* 

2  ducks.  1  qt.  crumbs. 

1  onion.  1  tsp.  salt,  pepper  and  sage. 

1  cup  hot  water.  1  tsp.  butter  substitute. 

Pick,  draw  and  wash  a  pair  of  ducks.  To  stuff,  mix 
crumbs  or  mashed  potatoes,  onion,  minced  fine ;  salt,  pepper, 
sage,  the  butter  substitute,  and  1  tablespoon  hot  water.  Place 
in  pan,  pour  a  cup  of  boiling  water  over  them  and  bake  one 
and  one-quarter  hours  in  quick  oven,  basting  every  five 
minutes  for  the  first  half  hour.  Mrs.  F.  E.  Menefee. 

BELGIAN  HARE  A  LA  MARYLAND  *  *  <*  <* 

1  hare.  Corn  meal. 

1  egg.  Corn  flour. 

y2  cup  water.  Salt  and  pepper. 

1  tblsp.  drippings.  Milk  sauce. 

Wipe  the  hare  with  a  clean  damp  cloth  and  cut  in  pieces 
ready  for  serving.  Dip  each  piece  in  flour,  then  in  beaten 
egg.  Season  with  salt  and  pepper  and  then  dip  in  corn 
meal.  Put  the  hare  in  a  roasting  pan  which  has  been  greased 
and  bake  for  forty-five  minutes  in  a  good  oven,  basting  it 
every  few  minutes,  after  the  first  fifteen,  with  a  tablespoon 
of  drippings  melted  in  y2  cup  of  water.  This  may  be  served 
with  milk  sauce. 

ROAST   HARE   OR  RABBIT   NO.   I  <*  <*  <*  <* 

Cover  with  slightly  salted  water  for  an  hour  or  more.  Rub 
with  vinegar  or  lemon  juice.  Stuff  as  you  would  fowl,  and 
roast.  Baste  often  with  drippings  and  dredge  with  non-wheat 
flour.    Serve  with  brown  gravy. 


43 
POULTRY  CONSERVATION  RECIPES 

ROAST  HARE  OR  RABBIT  NO.  II  *  J»  *  <* 

Put  into  salt  and  water  for  about  an  hour.    After  washing 
dip  in  white  of  egg;  dredge  with  flour.     Put  in  covered  bak- 
ing dish  with  drippings.     Bake  slowly,  turning  occasionally. 
Carrots  browned  with  the  meat  are  desirable. 
(Belgian  hare  and  rabbit  should  be  cooked  slowly,  at  a  low 

temperature). 

BRUNSWICK  STEW  J»  *  <*  * 

1  rabbit.  3  French  carrots. 

1  onion.  2  turnips. 

2  tblsp.  barley  flour.  Sprigs  thyme. 
%  can  corn.  Parsley. 

2  tblsp.  drippings.  Small  piece  bay  leaf. 

y2  cup  small  white  beans.  Salt  and  pepper. 

2  cups  warm  water. 

One  good  sized  rabbit  cut  in  pieces.  Put  drippings  in  a 
frying  pan  and  fry  onion  until  brown.  Then  add  rabbit  and 
fry  until  slightly  brown.  Do  not  try  to  cook  through.  Take 
out  the  rabbit  and  put  it  in  a  deep  pot  or  saucepan.  Add 
barley  flour  to  gravy  in  the  frying  pan ;  rub  until  smooth,  and 
add  the  warm  water.  Pour  this  over  the  rabbit  in  the  pot, 
and  add  the  beans  which  have  previously  been  soaked  over 
night  and  cooked  until  partly  tender.  If  more  liquid  is  needed 
use  some  of  the  water  the  beans  were  boiled  in.  Rabbit  must 
be  covered.  Add  corn,  carrots  and  turnips  cut  in  pieces. 
Also  thyme,  parsley  and  bay  leaf.  Plenty  of  salt  and  pepper. 
Cook  slowly  over  simmerer  two  or  three  hours,  until  beans 
dissolve  and  become  part  of  gravy.  This  is  a  good  way  to 
cook  wild  rabbit. 

RABBIT  A  LA  SOUTHERN  «*  *  *  * 

2  rabbits.  1  cup  milk. 

1  lb.  fat.  Salt  and  pepper. 

Dress  and  clean  rabbits  and  disjoint  ready  for  serving. 
Cover  with  3  pints  cold  water  and  add  l1/^  teaspoons  salt. 
Let  stand  three  hours  or  more.  Drain,  wipe,  sprinkle  with 
salt  and  pepper  and  roll  in  flour.  Put  J^  cup  of  fat  in  an  iron 
frying  pan ;  add  the  rabbit ;  cover  and  cook  slowly  one  and 
one-half  hours,  turning  frequently.  After  cooking  thirty 
minutes  add  1  cup  milk.  Mrs.  F.  E.  Menefee. 


44 

CONSERVATION  RECIPES  POULTRY 

HARE  OR  RABBIT  EN  CASSEROLE  <*  <*  <*  * 

1  hare.  White  corn  flour. 

1  can  Spanish  tomato.  Corn. 

Ground  onion.  Drippings. 

Chopped  parsley. 

Cut  as  for  fricassee.  Brown  in  oven  or  heavy  frying  pan. 
Put  in  double  boiler  with  water  to  cover.  Simmer  until 
very  tender.  Remove  meat  from  the  bones  but  leave  in 
large  sized  pieces.  (The  meat  may  be  boiled  and  then 
browned  if  preferred).  Cover  bottom  of  baking  dish  with 
drippings.  Add  a  layer  of  ground  onion  and  one  of  corn ; 
sprinkle  with  chopped  parsley.  Spread  meat  over  surface 
and  repeat,  salting  each  layer.  Dredge  with  corn  flour. 
Cover  with  water  in  which  meat  has  simmered  and  a  can  of 
Spanish  tomato,  strained.  Bake  or  put  in  fireless  cooker  at 
least  an  hour.  Uncover  in  oven  for  last  half  hour  of  cooking. 
Any  other  vegetables  you  have  on  hand  may  be  added  if 
desired.     Liver  may  be  substituted  for  rabbit. 

RABBIT  STEW  <*  <*  <*   <* 

1  rabbit.  4  pepper  corns. 

6  cloves.  Vinegar  and  salt. 

2  tblsp.    sugar.  Barley  flour  and  fat. 
1  minced  onion.  Potato  dumplings. 

1  bay  leaf. 

Cut  a  young  rabbit  in  pieces.  Put  in  a  deep  dish ;  cover 
with  vinegar  and  let  stand  thirty-six  hours.  After  draining 
vinegar,  dip  pieces  in  flour  and  brown  in  fat.  Place  in  sauce- 
pan, cover  well  with  boiling  water  and  cook  for  two  hours,  or 
until  meat  is  tender.  Add  minced  onion,  browned  in  butter 
substitute. 

A  good  seasoning  may  be  made  with  bay  leaf,  cloves, 
pepper  corns  and  sugar.  Add  half  glass  of  vinegar.  Thicken 
the  gravy  with  browned  flour  diluted  with  water.  Serve  on  a 
large  platter  with  potato  dumplings. 

ROASTED  SQUABS  j*   j»  *   # 

Clean,  draw  and  prepare  squabs  for  cooking  the  same  as 
any  fowl  or  bird ;  season  well  with  salt  and  pepper ;  stuff,  roll 
in  flour.  Put  in  a  baking  pan  some  drippings;  heat;  place 
squabs  in  pan ;  put  a  little  water  over  them  to  start  cooking 
and  place  in  a  hot  oven.  Roast  half  hour  or  until  brown  ; 
baste  a  few  times. 


45 
POULTRY  CONSERVATION  RECIPES 

SQUAB  JELLY  WITH  MAYONNAISE  *  *  *  * 

1  squab.  Parsley. 

1  tsp.  lemon  juice.  Lettuce. 

2  envelopes  minute  gelatine.  Onion. 

Celery.  Salt  and  pepper. 

Boil  squab  until  it  falls  apart.  Season  liquor  with  salt, 
pepper,  onion,  celery,  parsley  and  lemon  juice.  To  one  quart 
of  boiling  liquor  use  two  envelopes  gelatine.  Pour  into  mold 
with  squab  meat.  When  cold  and  firm  serve  on  lettuce  with 
mayonnaise.  Mrs.  Julian  Chase. 

BANGKOK  CURRY  J  #  *  j* 

1  fresh  cocoanut,  grated,  or  i  pt.  water. 

2  cans  grated  cocoanut.  V2  medium  sized  onion. 
2  tblsp.  tomato  juice,  or                  1  tsp.  curry  powder. 
Few  drops  lemon  juice.                    1  tblsp.  corn  meal. 

1  tblsp.  white  corn  flour.  2  lbs.  chicken. 

y2  tsp.  salt. 

Add  the  water  to  grated  cocoanut  and  simmer  slowry  one- 
half  hour.  Separate  juice  from  fibre  by  putting  through  col- 
ander. Cut  onion  in  thin  slices  and  brown  slowly  in  frying 
pan  with  butter  substitute.  Add  to  the  onion  the  cocoanut 
juice,  tomato  and  salt.  When  it  comes  to  the  boiling  point 
thicken  it  with  corn  flour,  into  which  first  stir  the  curry 
powder.  Just  before  serving  add  the  cooked  fowl.  Shrimps, 
prawns  or  pieces  of  fish  may  be  used  instead  of  the  fowl.  If 
fish  is  used  it  will  require  2  pounds  of  fresh  halibut  lightly 
baked ;  if  shrimps  or  prawns,  about  1  pint.  It  will  be  better, 
if  you  have  a  cup  of  chicken  or  meat  broth  to  add  that  also. 
Serve  with  rice  cooked  dry.  Mrs.  C.  B.  Bradley. 


46 

CONSERVATION  RECIPES  FISH 

FISH 

Mrs.  Wtn.  E.  Colby,  Editor. 

CONSERVATION  HINTS 

The  editor  wishes  to  acknowledge  her  indebtedness  to  Mr. 
'Grondona  of  San  Francisco,  for  the  information  as  to  local 
fish. 

An  increased  use  of  fish,  fresh,  salted  or  smoked,  is  desir- 
able. "Such  use  not  only  conserves  meat,  but  whereas  cat- 
tle and  poultry  merely  convert,  for  the  most  part,  one  avail- 
able form  of  food  in  another,  fishes  consume  animal  and  veg- 
etable forms  unavailable  and  useless  as  food  for  man." 

"Fish  are  often  looked  upon  as  not  being  meat.  There  is 
no  characteristic  difference  between  fish  flesh  and  the  flesh  of 
■any  other  animal.  The  bulk  of  it  is  protein  and  water.  Pound 
for  pound  there  is  nearly,  if  not  quite,  as  much  protein  in  fish 
meat  as  in  beefsteak.  Fish  could  be  substituted  for  all  other 
kinds  of  meat  every  day  in  the  year  without  ill  effects.  Oily 
fish,  like  shad,  herring,  and  eels,  are  especially  nutritious,  af- 
fording a  large  quantity  of  fat  for  fuel  as  well  as  the  tissue- 
building  proteins.  Fish  roe  generally  contains  more  protein 
than  beef,  and  some  fat  in  addition.  Fish  meat  is  quite  as 
easily  digested  (i.  e.,  as  large  a  proportion  in  as  short  a  time) 
as  other  forms  of  meat.  It  has  been  recommended  as  being  a 
highly  suitable  form  of  protein  for  sedentary  workers." — 
Government  Bulletins. 

Too  much  stress  cannot  be  laid  on  the  advisability  of 
using  our  cheaper  fish,  as  sole,  Rex  sole,  sand  dabs,  hake, 
rock  and  black  cod  and  skate.  Hake  or  skate  can  be  substi- 
tuted for  halibut,  salmon  or  crab  in  any  of  the  made  dishes 
and  are  very  delicate.  Other  local  fish  to  be  considered  are 
Spanish  mackerel,  shad,  baracouda,  king  fish  and  white  fish. 

They  have  this  advantage  over  halibut  that  they  are  fresh- 
ly caught  in  local  waters  while  the  halibut  that  we  get  has 
been  in  cold  storage. 

Halibut  and  salmon  may  be  canned  and  therefore  we 
should  use  them  sparingly. 

The  small  periodic  consumption  of  fish  is  largely  respon- 
sible for  the  prevailing  high  prices  in  this  vicinity.  A  steady, 
increased  demand  for  fish,  six  days  in  the  week,  soon  would 
^ause  a  lowering  of  most  of  the  prices.     The  fisheries  of  the 


47 

FISH  CONSERVATION  RECIPES 

United  States  offer  large  possibilities  for  increased  food  pro- 
duction if  the  people  can  be  induced  to  eat  more  fish,  espe- 
cially the  kinds  that  have  hitherto  not  been  on  the  market. 

REMEMBER— Salt  gives  flavor  to  the  fish.  Lemon  juice 
or  vinegar  keep  the  flesh  of  a  boiling  fish  firm.  Cucumbers, 
cold  slaw,  or  a  green  salad,  and  potatoes  or  rice,  should  ac- 
company fish  dishes.  This  is  especially  true  of  those  species 
rich  in  fat,  as  the  Sable  fish,  or  black  cod.  Fish  should  al- 
ways be  boiled,  broiled  or  baked.  Frying  renders  the  fish 
tasteless. 

NOTE — In  all  recipes  calling  for  white  sauce,  be  sure  to 
use  a  non-wheat  flour. 

FISH  CHOWDER  <*  *  *   * 

3  tblsp.  butter  substitute.  1  qt.  fish  stock. 

4  tblsp.  salt  pork.  2  small  tomatoes. 

1  large  onion,  cut  small.  Parsley. 

2  small  potatoes.  Salt  and  pepper. 

1  cup  raw  fish,  flaked.  Cracker  crumbs. 

Melt  butter  substitute.  Fry  pork  two  minutes  over  mod- 
erate fire ;  add  onion  and  fry  until  it  begins  to  color.  Add  po- 
tatoes, cut  in  cubes;  fry  three  minutes.  Add  fish,  tomatoes 
and  stock.  Mix  well,  bring  to  boiling  point  and  season.  Sim- 
mer for  thirty  minutes,  covered.  If  desired  thick,  add  crushed 
cracker  crumbs,  boil  ten  minutes  more ;  add  parsley  and  serve. 

Yz   cup   cream  or  scalded  milk  can  be  added  if  desired. 

M.  Tesier. 
The  salt  pork  may  tfe  omitted,  and  for  cracker  crumbs  a 
little  conrstarch  may  be  used  for  thickening. 

CIOPPINO  (Che-pe-no)  •*   «*   *  * 

For  this  recipe  use  a  firm,  solid  fish,  as  large  sole,  striped 
bass,  Rock  cod.    Do  not  use  halibut  or  salmon. 

2  lbs.  fish.  Garlic. 
Vegetable  oil.  Parsley,  chopped. 
4  tomatoes.  Seasoning. 

Fry  onion,  chopped  fine,  in  just  enough  oil  to  keep  it  from 
burning.  It  should  be  a  golden  brown.  Remove  pot,  add 
chopped  parsley  and  garlic.  Cook  five  minutes  by  slow  fire. 
Add  the  tomatoes,  chopped,  or  the  stewed  tomatoes  and  the 
fish.  Stir  gently  to  mix  ingredients.  Season  to  taste.  Cook 
over  moderate  fire  twenty  to  twenty-five  minutes.  Do  not 
stir  fish  while  cooking.  Mr.  T.  Menesini. 


'48 

CONSERVATION  RECIPES  FISH 

FRESH  FISH 

EAST  INDIAN  CURRY  <*  *  <*  <* 

y2  onion,  sliced.  1  cup  stock  or  gravy. 

1  tblsp.  butter  substitute.  1  cup  stewed  tomatoes. 

\y2  tsp.  white  corn  flour.  1  cup  hot  milk. 

\y2  tsp.  curry  powder.  1  cup  fish. 

Fry  the  onion  in  the  butter  substitute.  Mix  the  flour  and 
curry  powder  and  stir  in  the  butter.  Add  slowly  the  soup 
stock  or  gravy.  When  it  bubbles,  add  the  fish.  Simmer  an 
hour.  Just  before  serving  add  the  milk.  Serve  with  rice. 
Spiced  peaches  can  be  served  with  it  also.     A.  T.  Galbraith. 

ESCALLOPED  FISH  *  <*  <*  <* 

1  cup  fish.  2  cups  white  sauce. 

1  cup  cooked  rice.  Crumbs. 

Grated  cheese.  Butter  substitute. 

Salt  to  taste. 

Mix  the  fish  and  rice  and  white  sauce.  Put  in  oiled  bak- 
ing dish.  Cover  with  grated  cheese  and  bits  of  butter  substi- 
tute. Bake  twenty  minutes  or  until  well  browned.  Mush- 
rooms, corn,  peas  or  hard-boiled  eggs  may  be  added  to  vary 
the  dish.  Mrs.  Carleton  H.  Parker. 

STEWED  FISH  (An  old  Amsterdam  Recipe)       <*   <*  <*  <* 

6  small  white  onions,  sliced.  3  lemons. 

1  cup  water.  1  tsp.  salt. 

1  parsnip,  cut  in  strips.  y2  tsp.  pepper. 

y2  cup  vinegar.  y2  tsp.  ginger. 

1  nutmeg.  2  egg  yolks. 

Butter  substitute,  size  of  egg.       1  tsp.  chopped  parsley. 

4  lbs.  firm  fleshed  fish,  cut  in  2-in.  slices. 

Stew  onions  and  parsnips  in  water  ten  minutes.  Add  fish, 
salt,  butter  substitute,  pepper,  ginger  and  vinegar.  Boil  until 
fish  is  cooked,  about  twenty-five  minutes. 

Grate  nutmeg,  squeeze  lemons  and  add  to  beaten  egg 
yolks.  When  fish  is  cooked  lift  out  on  a  dish.  If  parsnips  are 
not  done,  cook  them  until  tender  and  then  pour  the  mixture 
in  which  the  fish  was  cooked  over  the  egg  and  lemon,  stirring 
well.  Add  parsley,  pour  over  the  fish  and  serve  hot  or  cold. 
It  is  especially  good  cold  and  is  a  favorite  Sunday  evening 
dish  in  Holland.  Mrs.  H.  F.  Jackson. 


49 

FISH  CONSERVATION  RECIPES 

FISH   SOUFFLE  P  <*  ji  ^ 

2  eggs.  Parsley. 

1  cup  fish.  Onion  juice. 

1  cup  white  sauce.  Seasoning. 

Stir  the  chopped  parsley  and  onion  juice  into  the  white 
sauce.  Add,  while  off  the  stove,  the  beaten  yolks  of  the  eggs, 
slowly.  Return  to  fire  and  cook  one  minute.  Cool.  When 
ready  to  bake,  stir  in  the  whites  beaten  stiff,  put  in  oiled 
baking  dish  and  bake  twenty  to  thirty  minutes.  Serve  at 
once.  Jeanne   Clyti. 

FISH   TIMBALE  *  <*  *  <* 

1  cup  cooked  fish.  1  egg  yolk. 

y2  cup  white  sauce.  Oil. 

1  egg.  Salt  and  pepper  to  taste. 

Cut  fish  fine.  Run  through  food  chopper.  Season  well. 
Add  white  sauce  gradually  to  obtain  smooth  mixture.  Mix 
in  thoroughly  beaten  egg  and  egg  yolk.  Put  in  oiled  mold. 
Place  in  pan  with  warm  water.  Bake  in  moderate  oven  thir- 
ty to  thirty-five  minutes.  Serve  with  white  sauce,  cheese  or 
tomato  sauce.  M.  Tesier. 

SPECIAL  FISH  RECIPES 

SABLE  FISH  ■*  ■*  *  <* 

The  Sable  fiish,  known  in  our  market  as  the  black  cod,  is 
a  new  fish,  with  a  firm  flesh,  white  and  flaky.  It  has  a  full 
rich  flavor,  while  the  fats  are  almost  gelatinous  in  their  con- 
sistency. There  is  little  waste,  as  it  is  almost  free  from  bone 
and  requires  but  a  short  time  for  cooking.  It  is  very  accept- 
able if  simply  split  and  broiled. 

SABLE  FISH  CAKES  <*  *  *  <* 

1  onion,  chopped.  Butter  substitute. 

1  tblsp.  cornstarch.  Cold  boiled  fish,  chopped  fine. 

2  beaten  egg  yolks.  Pinch  of  nutmeg. 

Fry  the  onion  in  2  tablespoons  of  butter  substitute.  When 
tender  add  the  flour,  fish  and  nutmeg,  and  stir  until  it  thick- 
ens. Add  water  if  necessary.  Cook  about  five  minutes.  Re- 
move from  fire,  add  egg  yolks,  beaten.  When  slightly  cooled 
make  into  flat  cakes  and  saute  in  butter  substitute. 


50 

CONSERVATION  RECIPES  FISH 

SABLE  FISH  A  LA  CREOLE  <*  <*  <*  <* 

1  bell  pepper,  chopped.  1  cup  milk. 

1  tblsp.  melted  butter  substitute  2  cups  cooked  fish. 

1  onion,  chopped.  Seasoning. 

]/2  can  tomatoes. 

Fry  the  pepper  in  the  butter  substitute.  Add  the  onion 
and  tomatoes.  Boil  ten  minutes,  or  until  tender.  Remove 
from  stove,  add  milk  and  fish,  reheat  but  do  not  bil.     Season. 

(Salt  fish  may  be  substituted). 

BOILED  COD  <*  «*  «*  ■* 

3  lbs.  fish.  y2  tsp.  salt. 

1  cup  vinegar.  2  cups  too  milk. 

1  large  onion,  sliced.  4  egg  yoflcs. 

1  bay  leaf.  2  tblsp.  whole  black  peppers. 

1  lemon,  sliced.  1  tblsp.  whole  cloves. 

Wrap  whole  fish  in  cheesecloth.  Boil  in  water  to  cover, 
to  which  has  been  added  vinegar,  onion,  bay  leaf,  sliced 
lemon,  salt,  pepper  and  cloves.  Cook  very  slowly  until  tender. 
Put  on  platter. 

Beat  together  milk  and  egg  yolks,  cook  in  double  boiler, 
stirring  frequently  until  mixture  thickens  slightly.  Then  add 
one-third  cupful  of  the  stock  in  which  the  fish  was  cooked, 
lemon  juice,  salt  and  paprika  to  taste.  Pour  over  fish  and 
garnish  with  sliced  lemon  and  parsley. 

M.  M.  Gauthier,  in  "Good  Houpsekeeping." 

MOLDED  COD,  Norwegian  Style  <*  <*  <*   <* 

J/2  lb.  boiled  cod.  Butter  substitute. 

2  eggs.  Pepper. 

y2  tsp.  salt.  Lemon  juice. 

Oil  1  cup  top  milk. 

Flake  the  fish  and  mix  with  one  egg,  unbeaten.  Beat  the 
other  egg  very  light  and  add  to  the  fish.  Add  salt,  pepper 
and  lemon  juice  to  taste.  Beat  in  the  top  milk  slowly.  Turn 
into  oiled  mold.  Place  on  several  folds  of  paper  in  baking 
pan  and  surround  with  water.  Cook  until  firm  to  the  touch, 
without  letting  the  water  in  pan  boil.  Do  not  brown.  Take 
out  of  mold  and  serve  with  drawn  butter  sauce  made  with 
the  water  in  which  the  fish  was  boiled. 

Mrs.  G.  A.  Mattern. 


51 

FISH  CONSERVATION  RECIPES 

SABLE  FISH  AND  TOMATOES  *  *  <*  <* 

1  lb.  fish  in  one  piece.  1  bay  leaf. 

2  cups  stewed  or  fresh  tomatoes.       1  clove. 

1  tsp.  salt.  1  onion  sliced. 

1  bell  pepper,  chopped.  Paprika. 

Put  fish  in  pan.     Cover  with  other  ingredients.     Bake  in 
hot  oven  twenty  minutes. 
(Good  for  casserole). 

FILET  OF  BLACK  COD,  ANCHOVY  SAUCE  *  ^  <*  <* 

Filet  of  cod.  Anchovy  butter. 

Corn  flour.  Crumbs. 

Butter  substitute.  Sliced  lemon. 

Mashed  potatoes. 

Roll  filet  in  flour  and  saute  in  butter  substitute.  Keep 
well  covered.  When  cooked,  spread  with  anchovy  butter, 
and  sprinkle  with  crumbs.  Put  under  flame  to  brown. 
Garnish  with  lemon  and  serve  with  potato. 

I 

BAKED  SALMON  IN  PEPPER  CASES  <*  ^  S  * 

\y2  cups  cooked,  flaked  salmon.        Milk  to  moisten. 
8  bell    peppers.  Seasoning. 

2  tblsp.  butter  substitute.  Onion  juice. 
Left  over  stuffing  or  rice. 

To  fish  add  seasoning  and  onion  juice,  or  left  over  stuf- 
fing or  rice.  Moisten  with  the  butter  substitute  and  enough 
milk  to  make  it  fairly  moist.  Cut  the  peppers  in  half  length- 
wise, remove  seeds  and  parboil  five  minutes.  Fill  with  the 
fish  mixture.  Put  in  baking  pan,  surround  pan  with  hot 
water.  Bake  until  peppers  are  soft  but  not  broken  (fifteen  to 
twenty  minutes). 

BAKED  SALMON  S  *  S  S 

Sliced  salmon.  2  cups  stewed  tomatoes. 

1  onion.  Corn  flour. 

1  bay  leaf.  Seasoning. 

Place  salmon  in  pan.  Chop  onion.  Add  bay  leaf  and  sea- 
soning to  tomatoes.  Pour  over  fish.  Bake  in  moderate  oven. 
If  it  cooks  down  too  much  add  water.  Thicken  liquid  in  pan 
with  corn  flour  and  pour  over  fish. 

Mrs.  Harry  Luckenbach. 


52 

CONSERVATION  RECIPES  FISH 

SALMON  LOAF  <*  *  *  <* 

y2  cup  milk.  y2  cup  crumbs. 

1  cup  cooked,  flaked  salmon.        2  tblsp.  butter  substitute 

2  eggs.  One-half  lemon. 
1  cup  mashed  potatoes.  Seasoning. 

Mix  in  a  bowl,  salmon,  melted  butter  substitute,  crumbs, 
beaten  eggs,  mashed  potato,  seasoning  and  lemon  juice.  Put 
into  greased  ring  mold.  Bake  thirty  minutes  in  hot  oven. 
Serve  with  egg  sauce.  Center  of  mold  can  be  filled  with 
green  peas.  Mrs.  F.  E.  Menefee. 

HALIBUT  A  LA  CREOLE  *  <*  <*   <* 

1  slice  fish,  not  too  thin.  1  tblsp.  butter  substitute. 

1  large  tomato.  y2  cup  milk. 

1  bell  pepper.  Salt  and  pepper. 

1  onion. 

Place  melted  butter  substitute  in  baking  pan.  Lay  fish  in 
pan.  Cover  with  sliced  onion,  tomato  and  pepper.  Pour 
over  y2  cup  milk.  Bake  in  moderate  oven  until  done  (about 
twenty  minutes),  taking  care  not  to  burn  the  vegetables. 
Baste  often,  adding  more  milk  or  water  if  necessary.  Fish 
can  be  removed,  and  gravy  made  from  liquid  in  the  pan. 

Mrs.  W.  E.  Colby. 

MOLDED  HALIBUT  *  <*  <*  * 

1  lb.  raw  fish.  1  tsp.  salt. 

2  cups  soft  crumbs.  4  egg  whites. 

1  cup  top  milk.  Dash  of  curry  powder. 
%  tsp.  celery  salt. 

Mince  fish  fine.  Cook  crumbs  and  seasoning  with  top  milk 
until  it  makes  a  smooth  paste.  Add  to  fish.  Fold  in  stiffly 
beaten  egg  whites.  Pour  into  oiled  bread  tin,  set  in  hot  wa- 
ter, bake  three-suarters  of  an  hour  in  moderate  oven.  Remove 
from  mold  and  serve  with  sauce. 

34  lb.  almonds.  1  tsp.  salt. 

2  tblsp.  butter  substitute.  y%  tsp.  pepper. 

2  tblsp.  barley  flour.  2  cups  top  milk. 

Blanch  and  chop  almonds  fine.  Brown  in  the  butter  sub- 
stitute. Stir  in  flour  and  seasoning.  Add  the  top  milk  slowly. 
Cook  until  it  bubbles.  Mrs.  S.  Hardy  Mitchell. 

(Can  be  molded  in  a  ring  mold,  center  filled  with  peas,  or 
rice,  and  served  with  a  cheese  sauce. — Ed.) 


53 

FISH  CONSERVATION  RECIPES 

HALIBUT  PIE  *  <*  *  * 

2  lbs.  halibut.  3  eggs,  hard  boiled. 

2  medium  onions.  Mashed  potatoes. 

1  qt  white  sauce. 

Boil  the  fish  with  the  onions  until  done.  Cut  fish  and  eggs 
in  good  sized  pieces ;  mix  with  white  sauce ;  place  in  baking 
dish  and  cover  with  thick  layer  of  mashed  potato.  Bake  in 
oven   until   top   is   nicely  browned.  Mrs.    Dolan. 


SKATE  ■*  *  *  *. 

Skate.  Parsley,  chopped. 

Salt.  Paprika. 

Garlic,  chopped.  Vinegar. 
Slices  of  lemon. 

Take  skate,  according  to  your  needs.  The  dealer  will  skin 
it  for  you.  If  he  does  not,  immerse  the  fish  for  half  minute 
in  boiling  water  and  the  skin  can  be  easily  removed.  Put  in 
pot  with  plenty  of  briskly  boiling  water,  and  plenty  of  salt. 
Boil  fifteen  to  twenty  minutes.  Take  fish  out  and  place  in 
large  platter.  Sprinkle  with  the  garlic  and  parsley  and  season 
with  the  vinegar  and  paprika.  Lemon  juice  can  be  substi- 
tuted for  the  vinegar.     Garnish  with  slices  of  lemon. 

Mr.   T-   Menesini. 


BAKED  FISH  *  *  <*  * 

Fish.  Parsley. 

Onion.  Tomatoes. 

Garlic.  Oil  or  butter  substitute. 

Seasoning  to  taste. 

(Use  small  sole,  Rex  sole,  sand  dabs). 

Take  whatever  fish  may  be  desired  and  place  in  baking 
pan.  Chop  a  little  onion,  garlic,  parsley  and  tomatoes  and 
spread  over  the  fish.  Stewed  tomatoes  can  be  used.  Moisten 
with  a  little  oil  or  butter  substitute  and  bake  in  moderate 
oven  about  twenty  minutes.  Season  to  taste  with  salt  and 
pepper.  Mr.  J.  Menesini. 


54 

CONSERVATION  RECIPES  FISH 

BAKED  SOLE  **  <*  <*  <* 

1  sole.  Seasoning. 

Onion.  Vegetable  oil. 

Celery.  Parsley. 

Split  sole  down  the  thread  of  the  dark  side,  make  a  pocket 
and  fill  with  a  dressing  made  of  equal  quantities  of  chopped 
celery  and  onion  fried  in  oil,  seasoning  and  parsley.  Dip  fish, 
when  stuffed,  in  vegetable  oil ;  place  in  paper  bag  (or  in  pan 
and  cover  with  paper).  Bake  twenty  minutes  in  hot  oven. 
If  baked  in  bag,  serve  in  that.       Mrs.  Cleaveland  Forbes. 

SAUCES 

FISH  STOCK  <*  >*  &  <* 

Bones  and  skin  of  fish.  1  tsp.  salt. 

1  onion,  sliced.  1  tsp.  pepper. 

1  bay  leaf.  1  qt.  water. 

Add  all  the  ingredients  together  and  simmer  twenty 
minutes.     Strain ;  set  aside   to  cool.  M.   Tesier. 

HORSERADISH  SAUCE  <*  <*  <*  * 

l/2  cup  butter  substitute.  Yolks  of  2  eggs. 

y2  tblsp.  vinegar.  *4  tsp.  salt. 

l/4  cup  grated  horseradish.  Dash  cayenne. 

Cook  in  double  boiler,  butter,  vinegar  and  egg  yolks.  Re- 
move from  fire,  add  seasoning,  horseradish  and  a  little  top 
milk. 

TOMATO  SAUCE  **  &  £  <* 

2  tblsp.  butter  substitute.  1  bay  leaf. 
1  tblsp.  barley  flour.                              3  cloves. 

1  tblsp.  minced  carrot.  Parsley. 

1  tblsp.  minced  onion.  Seasoning. 

y2  can  tomato,  or  its  equivalent  of  fresh  tomatoes. 

Put  butter  substitute  into  a  saucepan.  Add  onion  and 
carrot,  and  brown.  Add  flour  and  stir  until  well  mixed.  Add 
tomato  and  rest  of  ingredients.  Stir  until  it  bubbles,  then  cook 
slowly,  or  in  double  boiler  about  thirty  minutes,  until  toma- 
toes are  soft  and  of  desired  consistency.  Strain  through 
colander. 


55 
FISH  CONSERVATION  RECIPES 

DRAWN  BUTTER  SAUCE  J»  <*  J»  * 

1}4  tblsp.  butter  substitute.  2  tblsp.  non-wheat  flour. 

2  cups  water,  or  fish  stock,  or       Seasoning. 

Water  in  which  fish  was  boiled.   Lemon  juice  to  taste. 

Make  drawn  butter  sauce  like  white  sauce,  using  the 
water,  etc.,  instead  of  the  milk  and  adding  lemon  juice. 

An  excellent  fish  sauce  may  be  made  by  adding  from  1  to 
2  cups  of  cheese,  oysters,  eggs,  or  shrimps  to  white  sauce. 

Mrs.  W.  E.  Colby. 

SHELL  FISH 

TO  PREPARE   CLAMS  J"  *  <*  <* 

Clams  bought  in  the  market  vary  from  the  small  white 
clam  found  in  Tomales  Bay  to  the  large  Pismo  Beach  clam. 
They  are  not  only  a  meat  substitute,  but  very  delicate  in 
flavor  and  a  welcome  variation  for  the  diet. 

If  one  digs  the  clams  oneself  it  is  well  to  put  them  for 
twelve  hours,  more  or  less,  in  water  with  a  little  salt  and 
some  cornmeal,  in  order  to  remove  as  much  sand  as  possible, 
or  they  may  be  cleaned  by  rinsing  through  several  waters. 
The  necks  of  the  smaller  varieties  are  edible  and  when  chop- 
ped or  mashed  can  be  added  to  the  chowder,  souffle,  etc.  To 
ensure  freeing  the  juice  from  the  sand  it  can  be  settled  in 
several  pots,  straining  it  each  time  through  cheesecloth  and 
taking  care  not  to  pour  off  the  sandy  dregs.  To  remove  clam 
from  shell,  scrub  shells  well  and  steam  over  a  very  small 
amount  of  water  in  order  that  the  juice  may  not  be  diluted. 

ESCALLOPED  OYSTERS  AND  CORN      *  «*  J»  J» 

y2    can  corn  or  equal  amount  of  fresh  corn. 

\l/2  cups  oysters.  Yt.  lemon,  juice  only. 

Crumbs.  Y  lb.  grated  cheese. 

1  tblsp.  butter  substitute,  melted.       J^  cup  milk. 

2  tblsp.  parsley,  chopped.  Paprika. 
y2  lemon,  sliced.                                    Seasoning. 

Mix  oysters,  corn,  seasoning,  crumbs,  melted  butter  sub- 
stitute, chopped  parsley,  lemon  juice  and  grated  cheese.  Put 
in  oiled  baking  dish ;  sprinkle  top  with  crumbs,  cheese  and 
paprika.  Bake  in  moderate  oven  twenty  minutes.  Serve  hot, 
garnished  with  parsley  and  sliced  lemon. 


56 

CONSERVATION  RECIPES  FISH 

OYSTER  OMELETTE  #   S   &  * 

25  small  oysters.  Seasoning. 

1  cup  crumbs.  Butter  substitute. 

3  eggs. 

Beat  yolks  of  eggs.  Season,  add  oysters,  crumbs  and  a 
little  melted  butter  substitute.  Fold  in  stiffly  beaten  whites. 
Brown  on  both  sides  in  a  buttered  skillet. 

Helen  P.  Gatch. 

CLAM  WITH  CORN  <*  <*  <*  <* 

y2  green  pepper.  2  &gg  yolks. 

1  slice  onion.  3  tblsp.  top  milk. 

*4  cup  butter  substitute.  Crumbs. 

1  pt.  clams.  Sliced   lemon. 
24  cup  clam  juice.  Parsley. 
Fresh  grated  corn ;  canned  corn  can  be  used. 

Clean  clams.  Discard  hard  part  and  necks.  Measure, 
taking  an  equal  amount  of  corn.  Heat  clams  in  their  juice 
until  they  reach  the  boiling  point.  Drain  and  chop.  Strain 
juice.  Chop  pepper  and  onion  fine  and  fry  until  soft,  in  but- 
ter substitute.  Add  flour,  stirring  well.  Add  ^  cup  clam 
juice;  stir;  cook  until  it  bubbles.  Beat  the  yolks,  mix  with 
the  milk,  stir  into  the  clam  juice.  Heat  until  the  Qgg  thickens, 
stirring  constantly,  but  do  not  boil.  Add  clams  and  corn. 
Oil  large  clam  shells  or  ramekins,  put  in  mixture,  cover  with 
sifted  crumbs.  Dot  with  butter  substitute  and  brown  in 
oven.     Garnish  with  slice  of  lemon  and  parsley. 

Mrs.  Cleaveland  Forbes. 

CRAB  CREOLE  <*  j»  <*  J* 

Meat  of  1  large  crab.  2  tblsp.  butter  substitute. 

Or  1  cup  flaked  crab  meat.       24  tsp.  salt. 

2  tomatoes.  Pinch  soda. 

2  chopped  onions.  Dash  cayenne. 

y2  cup  top  milk.  Crumbs. 

1  bell  pepper,  chopped. 

Chop  onion,  tomato  and  pepper  fine.  Add  butter  substi- 
tute and  simmer  until  vegetables  are  soft — about  thirty  min- 
utes. Season ;  add  soda  and  top  milk,  turn  in  crab  meat  and 
stir.  Pour  into  oiled  baking  dish,  cover  with  the  crumbs 
moistened  with  butter  substitute  and  brown. 

Mrs.  P.  A.  Parnell. 


57 


FISH 


CONSERVATION  RECIPES 


CRAB  MARYLAND  «*  ■*  ■*  J» 

Meat  of  1  crab.  1}4  cups  white  sauce. 

2  eggs,  boiled  hard.  Paprika. 

2  tblsp.  Worcestershire  sauce.  Salt. 

To  the  white  sauce  add  the  crab,  the  eggs,  chopped,  and 
the  seasoning.     Bake  in  ramekins  about  twenty  minutes. 

Mrs.  F.  J.  Solinsky. 


«£•   %5*   <&   •& 


Oil  or  butter  substitute. 
Chopped  parsley. 
Juice  of  1  lemon. 
Seasoning. 
Grated  cheese. 
Slices  of  lemon. 


DEVILED  CRAB 

1  large  crab. 

1  small  can  Spanish  sauce. 

2  tblsp.  flour. 
1  small  onion. 
1  egg. 
Crumbs. 

(Skate,  Hake,  or  Sole  can  be  substituted). 

Slice  the  onion.  Fry  until  brown  in  a  little  oil  or  butter 
substitute.  Take  from  fire.  Stir  in  2  tablespoons  of  flour  and 
the  Spanish  sauce.  Cook,  stirring  over  slow  fire  until  it  bub- 
bles. Add  crab  or  fish  and  good  cube  of  butter  substitute, 
with  juice  of  lemon  and  seasoning  to  taste.  Cook  five  min- 
utes, stirring  carefully.  Remove  from  stove  and  stir  in  the 
beaten  egg.  Put  in  shells  or  ramekins,  sprinkle  with  grated 
cheese  and  crumbs.  Dot  with  butter  substitute  and  bake  in 
moderate  oven  until  brown.  Garnish  with  slices  of  lemon  and 
chopped  parsley.  Mrs.  V.  Quartararo. 

^*  t&&  %6&         t&* 


1  tsp.  mustard. 

4  tblsp.  butter  substitute. 

%  nutmeg,  grated. 

1  cup  grated  crumbs. 

Yz  tsp.  salt. 


DEVILED  CRAB 

1  crab. 

1  tblsp.  flour. 

1  tblsp.  chopped  parsley. 

1  tblsp.  lemon  juice. 

Y$  tsp.  pepper. 

y2  pt.  top  milk. 

Heat  the  top  milk  in  a  small  saucepan.  Thoroughly  mix 
the  flour,  mustard  and  2  tablespoons  of  the  butter  substitute 
and  stir  into  the  boiling  milk.  Boil  two  minutes.  Remove 
from  the  fire,  add  the  crab  meat  and  seasoning.  Fill  rame- 
kins. Sprinkle  with  crumbs  and  place  rest  of  butter  substi- 
tute on  top  of  crumbs.     Brown  in  hot  oven. 

Mrs.  L.  A.  Hicks. 


58 


CONSERVATION  RECIPES 


FISH 


CRAB  COCKTAIL 

y2  lb.  crab  meat. 
2  tblsp.  tomato  catsup. 
2  tblsp,  fresh  horseradish. 
y2  lemon — juice  only. 


tc^      ^*       c^*       g5* 

2  tblsp.  mild  vinegar. 
2  tblsp.  minced  pimiento. 
2  tblsp.  minced  bell  pepper. 
Salt  and  pepper. 


Mix  ingredients  in  order  given.     Chill  and  place  in  small 
glasses  that  have  been  iced.    This  will  serve  six  persons. 

Mrs.  Cleaveland  Forbes. 


1  cup  crab  meat. 
1  tsp.  lemon  juice. 
Yi  tsp.  salt. 
Dash  nutmeg. 


CRAB  FLAKES  WITH  PIMIENTO  <*  <*  <*  <* 

4  eggs. 

2  tblsp.  soft  crumbs. 

1^2  tblsp.  minced  pimiento. 

4  tblsp.  butter  substitute. 

1  cup  top  milk. 

Boil  eggs  hard.  Chop  the  whites  and  mash  the  yolks. 
Add  the  crumbs  and  pimientos.  Stir  in  the  melted  butter  sub- 
stitute. Add  slowly  the  top  milk  and  the  crab  meat  and 
season.  Serve  as  soon  as  it  is  smooth  and  well  mixed,  on 
rounds  of  war  bread  toasted.  Mrs.  Cleaveland  Forbes. 

One-half  cup  of  grated  cheese  gives  variety  to  this  recipe. 

CRAB  VICTOIRE 

1  crab. 

1  tblsp.  flour  or  cornstarch. 

1  cup  soup  stock  or  skim  milk. 

1  clove  garlic. 

4  medium  onions. 


c^*      &9*      t<5*      *?• 

1  egg-  . 

Seasoning. 

Cold  corn  meal  mush. 

Crumbs. 

Butter  substitute. 


Y\  pound  fresh  shrimps,  1  dozen  small  oysters,  1  cup  fresh 
mushrooms,  1  tablespoon  of  butter  substitute  may  be  in- 
cluded or  not,  as  desired. 

Slice  onions.  Fry  slowly  in  butter  substitute  until  very- 
brown.  Blend  in  the  flour,  rubbed  to  a  cream  in  a  little  of  the 
liquid.  Add  the  rest  of  the  liquid,  and  stir  until  it  bubbles. 
Touch  the  pan  with  the  garlic,  more  than  an  "inch  rub"  will 
be  too  much.  Cook  in  this  sauce  the  crab,  oysters,  etc.,  and 
season.  Serve  on  round  slices  of  corn  meal  mush  dipped  in 
egg  and  crumbs  and  browned  in  the  oven  in  butter  substitute. 

Mrs.  C.  W.  Merrill. 


59 
FISH  CONSERVATION  RECIPES 

MUSSELS  J»   *  *  J» 

Sea  mussels  are  as  nutritious  and  wholesome  as  clams  or 
oysters  and  are  considered  by  some  to  be  superior  in  flavor. 
They  are  the  most  easily  digested  of  foods. 

Fresh  mussels  only  should  be  used.  If  gathering  them 
oneself,  take  the  mussels  from  the  rocks  at  low  tide,  and 
not  during  a  spell  of  hot  weather,  which,  if  they  are  ex- 
posed at  low  tide  to  its  effect  may  kill  them.  The  mussels 
are  alive  if  the  shells  are  tightly  closed.  Until  ready  to  use, 
keep  covered  with  a  damp  cloth  in  a  cool  dark  place. 

MUSSELS  A  LA  INVERNESS  *  *  <*  * 

(Especially  good  for  larger  mussels). 

Mussels.  Mussel  juice. 

Clove  of  garlic.  Crumbs. 

Parsley,  chopped.  Vegetable  oil. 

Pepper. 

Clean  and  steam  mussels.  Chop.  Save  half  the  shells. 
Fry  the  garlic  in  the  oil  for  three  minutes.  Add  to  the  garlic 
the  mussels  and  %.  their  bulk  in  crumbs.  Moisten  with  the 
juice  and  simmer  three  minutes.  Add  the  parsley  and  season 
to  taste.     Serve  hot  in  the  shells.  Jeanne  Clyti. 

STEAMED  MUSSELS  *  <*  *  <* 

Mussels.  Butter. 

Wash  and  clean  mussel  shells  thoroughly ;  place  in  closely 
covered  pan  with  a  little  water  and  steam  ten  to  twenty 
minutes,  until  they  are  well  opened.  Remove  the  only  in- 
edible part,  the  tuft  of  black  hairs,  or  byssus.  Strain  the 
broth  and  serve  the  mussels  on  a  large  platter  with  some 
melted  butter  and  some  of  the  broth  to  each  person. 

TOMATO    SHRIMP    WIGGLE  *   *  <*  * 

2  cups  shrimps.  2/z  cup  milk. 

1  small  onion,  sliced.  1  tblsp.  butter  substitute. 

1  cup  cold  boiled  rice.  Seasoning. 

1  cup  stewed  tomato. 

Fry  onion  in  butter  substitute.  Add  other  ingredients, 
except  the  milk.  Heat  thoroughly.  Add  milk  just  before 
serving.  Mrs.  Arthur  Brodeur. 


60 

CONSERVATION  RECIPES  FISH 

SPANISH  SHRIMP  *  #  *  * 

1  lb.  picked  shrimps.  Pepper. 

\y2  cups  boiled  rice.  Catsup. 

Butter  substitute  size  of  egg. 

Melt  butter  substitute.  Add  shrimps,  rice,  catsup  and 
pepper.    Heat  thoroughly.    Serve  in  casserole  or  patty  cases. 

SALT  AND  SMOLED  FISH 

"Salt  and  smoked  fish  contain  more  nutriment,  pound  for 
pound,  than  when  fresh.  Salt  fish  must  be  freshened  before 
use  by  soaking  in  water,  flesh  side  down.  Less  freshening  is 
required  if  the  fish  be  boiled,  than  if  fried  or  broiled.  If  very 
salty,  the  freshening  process  can  be  hastened  by  resting  the 
fish  in  the  water  on  a  wire  tray  or  on  a  few  clean  sticks,  and 
if  the  pieces  be  thick,  by  making  several  deep  incisions  in  the 
flesh." 

SALT  FISH  CHOWDER  *  <*  <*  <* 

1  cup  picked  fish.  2  cups  scalded  milk. 

2  cups  sliced  raw  potato.  Salt  and  pepper  to  taste. 
1  large  onion,  sliced. 

Place  in  a  pot,  alternate  layers  of  fish,  onion,  potato  and 
cracker.  Season.  Cover  with  hot  water  and  boil  twenty 
minutes.     Add  scalded  milk;  let  boil  up  and  serve. 

BROILED  SALT  FISH  <*  <*  <*  * 

1  piece  fish.  Lemon  juice. 

1  tblsp.  boiling  water.  Cucumber  pickle,  minced  fine. 

Butter  substitute.  Pinch  black  pepper. 

Dry  fish  carefully,  rub  with  butter  substitute  and  broil  a 
nice  brown.  Lay  on  heated  platter,  pouring  over  it  a  sauce 
made  of  1  tablespoon  butter  substitute,  melted,  1  teaspoon 
lemon  juice,  the  boiling  water  and  the  pickle. 

CREAMED  SALT  FISH  J»   <*  ^   & 

Fish.  1  egg. 

1  cup  white  sauce.  1  tsp.  lemon  juice. 

Seasoning. 

Wipe  the  fish  dry  and  broil  until  done  but  not  too  brown. 
Lay  on  hot  platter  and  pour  over  it  the  white  sauce,  to  which 
the  beaten  egg,  and  the  lemon  juice  have  been  added  at  the 
last  moment. 


61 

FISH  CONSERVATION  RECIPES 

SALT  FISH  PUDDING  *  *  *  <* 

2  cups  flaked  fish,  cooked.  Grated  cheese. 

\y2  cups  crumbs.  2  cups  milk. 

*/$  cup  butter  substitute,  melted.       2  well  beaten  eggs. 

Yz  cup  crumbs.  ^4  tsp.  pepper. 

Mix  all  the  ingredients  except  the  T/s  cup  of  crumbs  and 
the  cheese.  Put  in  oiled  baking  dish.  Cover  with  the  crumbs ; 
sprinkle  with  grated  cheese  and  bake  until  brown. 

FRIED  SALT  MACKEREL  <*  *  <*  * 

Salt  mackerel  Butter  substitute. 

y2  cup  scalded  milk. 

Soak  a  salt  mackered  in  water  all  night.  Be  sure  that  only- 
enough  salt  remains  to  render  it  palatable.  Dry  well  and  fry- 
in  butter  substitute.  When  brown,  turn,  adding  more  fat  if 
necessary.  When  well-cooked  pour  milk  in  pan ;  simmer 
two  minutes  over  slow  fire.  Serve  on  hot  platter  with  the 
sauce  around  it.  Mrs.  W.  E.  Colby. 

SMOKED  STURGEON  S  *  *  S 

1  piece  smoked  sturgeon.  Parsley. 

1  cup  bouillon.  Flour. 

1  ^gg,  hard  boiled.  Seasoning. 

Lemon,  sliced. 

Place  fish  in  baking  dish  and  cover  with  bouillon.  (If  this 
is  not  at  hand,  dissolve  1  beef  cube  in  hot  water).  Bake 
slowly  until  cooked  through.  When  done  remove  fish  and 
thicken  liquid  in  pan.  Pour  over  fish.  Garnish  with  Ggg  and 
parsley. 


62 

CONSERVATION  RECIPES  MEAT 

MEAT  SUBSTITUTES 

Mrs.  S.   C.  Irving,  Editor. 

The  substitutes  for  meats  besides  fish  are  dried  beans, 
lentils,  peas,  some  nuts,  milk,  eggs  and  cheese. 

It  is  possible  to  combine  these  so  as  to  make  many  un- 
usual and  palatable  dishes. 

SAUCES 

Especial  attention  must  be  given  to  seasoning  of  dishes 
which  have  as  their  foundation  beans,  rice,  or  other  foods 
having  little  flavor  of  their  own. 

Use  peppers,  onions,  garlic,  leek,  celery,  catsup,  Worces- 
tershire sauce,  etc.,  for  increasing  flavor.  Bean  and  nut 
loaves  should  be  served  with  highly  seasoned  sauces. 

ITALIAN   TOMATO   SAUCE  Ji  #  &  & 

y2  cup  finely  cut  onion.  2  cups   cooked   tmatoes. 

y2  cup  grated  or  cut  turnip.  2  tsp.  salt. 

y2  cup  grated  or  cut  carrot  2  tblsp.  flour. 

4  tblsp.  butter  substitute.  y2  cup  cut  green  peppers. 

Cook  vegetables  (except  tomato)  in  the  fat  until  tender. 
Add  tomato  and  salt,  cook  5  minutes.  Put  through  strainer, 
return  to  fire,  add  flour  mixed  with  2  tablespoons  cold  water, 
boil  five  minutes. 

PIMIENTO  SAUCE  S   <*   &  3> 

_  Force  canned  pimiento  through  a  strainer.     Add  y2  cup  of 
this  puree  to  1  cup  of  white  sauce. 

BROWN  NUT  SAUCE  &  £  &  <* 

2  tblsp.  vegetable  oil.  \y2  cups  stock  or  milk. 

2  tblsp.  peanut  butter.  y2  tsp.  salt. 

2>y2  tblsp.  flour.  Few  grains  pepper. 

Brown  the  fat,  add  peanut  butter  and  when  well  mixed 
add  flour  and  continue  browning.  Pour  in  the  stock  gradual- 
ly, stirring  constantly.  Bring  to  the  boiling  point  and  add 
salt  and  pepper. 


63 

SUBSTITUTES  CONSERVATION  RECIPES 

VEGETABLE   CHOWDER  *  *  *  * 

1  can  tomatoes.  2  tblsp.  corn  flour. 

1  qt.  milk.  \l/2  tsp.  salt. 

1  can  Lima  beans.  %  tsp.  pepper. 

2  onions.  Y*  tsp.  soda. 

4  large  potatoes.  Butter  substitute. 

1  can  okra,  if  desired. 

Slice  onion  thin  and  cook  until  softened  in  the  pork  fat. 
Combine  the  Lima  beans  and  potatoes,  cubed,  with  milk. 
Add  onions  and  cook  until  the  potatoes  are  done.  Thicken 
with  corn  flour  mixed  with  a  little  cold  milk ;  add  salt,  pep- 
per and  okra,  if  desired,  and  stir  in  the  tomatoes,  after  adding 
soda  to  them  and  bringing  them  to  the  boiling  point. 

Mrs.  Franklin  Nutting. 

DRIED   LIMA  BEAN  CUTLETS  *  *  S  * 

Y  lb.  dried  Lima  beans.  1  egg. 

Y  cup  dry  crumbs.  Yz  cup  milk. 

Y  tsp.  salt.  2  tblsp.  minced  parsley. 
Y%  tsp.  pepper.  %  tsp.  baking  soda. 

Soak  the  beans  over  night,  drain,  add  baking  soda  and 
water  to  cover.  Boil  until  soft.  Drain  and  mash  the  beans. 
Add  the  crumbs,  seasoning,  parsley,  and  half  of  the  egg, 
which  should  be  beaten.  Add  milk  to  moisten  if  necessary; 
form  into  cutlets  or  croquettes  and  roll  first  in  crumbs,  then 
in  the  egg  diluted  with  two  tablespoonsful  cold  water,  and 
then  again  in  crumbs.     Fry  in  deep  fat  or  saute,  as  desired. 

Mrs.  Franklin  Nutting. 

LIMA  BEANS   EN   CASSEROLE  ^   ^  ^  <* 

1^2  cup  dried  Lima  beans.  1  cup  milk. 

Butter  substitute.  Salt. 

2  medium  sized  onions.  Pepper. 

Soak  the  beans  over  night.  In  the  morning  boil  until  soft 
and  drain.  Sear  the  pork  in  a  hot  frying  pan ;  remove  from 
pan  and  add  onions  sliced.  Cook  these  until  soft.  In  a  greas- 
ed casserole  place  layer  of  beans  sprinkled  with  onions  which 
have  been  lightly  browned  in  butter  substitute,  and  season 
with  salt  and  pepper;  repeat  until  all  is  used.  Over  this 
pour  the  milk  and  bake  from  15  minutes  to  half  an  hour. 


64 


CONSERVATION  RECIPES 


MEAT 


<&*       t£&       £&       to* 

2  cloves  garlic. 

Salt,  black  pepper  and  cayenne. 

Grated  cheese. 


LIMA  BEAN  LOAF 
2  lbs.  Lima  beans. 

1  qt.  tomatoes. 
Butter  substitute. 

2  onions. 

Wash  beans  and  drain.  Pour  boiling  water  over  and  con- 
tinue the  boiling  until  tender,  without  seasoning.  Add  salt, 
pepper — black  and  cayenne,  tomatoes,  butter  substitute, 
onions — cut  fine,  cloves  of  garlic  if  desired.  Cook  together 
until  thick.  Put  in  baking  dish,  sprinkle  cheese  on  top  and 
brown  in  oven.  Mrs.  C.  R.Ogilvie. 


NAVY  BEANS  AND  CHEESE  LOAF 

2y2  cups  cooked  Navy  beans  (1  cup  dry). 


tJ5*      t^*      it?*      *•?* 


Yz  cup  crumbs. 
\y2  tsp.  salt. 
%  tsp.   pepper. 
y2  tsp.  parsley. 
Mix,   put   in   greased   dish, 
oven  three-fourths  of  an  hour. 


1  egg- 

1*4  cups  water. 
1  tblsp.    butter    substitute. 
1  cup  grated  cheese. 
Bake   in   water   in    moderate 
Prof.  Mary  Beals  Vail. 
(Mills  College.) 

*£?•  fc5*  C^  W* 


CHILI  BEANS  WITH  CHEESE 

2  cups  red  beans.  1  cup  grated  cheese. 

3  tblsp.  fat.  Salt,  Chili  sauce,  water  if  necessary. 
Soak  the  beans  over  night  and  cook  until  tender.    Add  the 

fat,  salt  and  Chili  sauce  to  make  it  taste  right,  water  if  neces- 
sary, and  when  very  hot,  the  grated  cheese.    Take  from  stove, 


mix  well  and  serve  at  once. 

SPANISH  BEANS  NO.  I 

2  cups  pink  beans. 

3  tblsp.  fat. 

1  onion,  sliced. 

2  cups  ttomatoes. 
Soak  beans  over  night.     In  morning  pour  off  water,  cover 

again  with  cold  water.  Heat,  and  when  it  boils  add  soda. 
When  boiled  a  few  minutes  pour  off  this  water  and  again 
cover  well  with  water  and  add  the  fat,  onion,  sliced,  toma- 
toes, vinegar,  sugar,  salt  and  red  pepper.  Boil  about  three 
hours.  Jessica  Wallace. 


Prof.  Marv  Beals  Vail. 
(Mills  College.) 

s^*        (^*        c^*       c*?* 

2  tblsp.  vinegar. 
2  tblsp.  sugar. 
y  tsp.  soda. 
Salt,  red  pepper. 


65 


[SUBSTITUTES 


CONSERVATION  RECIPES 


SPANISH  BEANS  NO.  II 

»2  cups  pink  beans.  y2  green  pepper. 

1  tsp.  soda. 
1  small  onion. 
1  clove  garlic. 


j*   &   & 


Butter  substitute. 

2  large  tblsp.  salt. 

y2  Chili  pepper  or  cayenne. 
Soak  beans  over  night.    Drain,  cover  with  water ;  bring  to 
boiling  point,  and  add  soda.     Pour  this  off  and  wash.     Chop 
the   other  ingredients   fine.      Cover  all   with   water  and  boil 
three  hours.  Mrs.  Switzer. 

STEWED  LENTILS  *  *  <*  * 

1  cup  lentils.  1  tsp.  salt. 

1  tblsp.  butter  substitute.  1  salt  spoon  pepper. 

Wash  half  pint  of  lentils.  Cover  with  cold  water  and  soak 
over  night.  Next  morning  cover  with  fresh  boiling  water  and 
cook  slwly  one  hour.  Drain ;  return  them  to  the  kettle ;  add 
butter  substitute,  salt  and  pepper;  shake  for  a  moment  until 
thoroughly  hot,  and  serve.  Mrs.  Rorer. 


LENTILS  AND  RICE 


1  small  onion. 

1  tblsp.  lemon  juice. 

1  cup  boiled  rice. 

Salt  and  pepper  to  taste. 


3  tblsp.  butter  substitute. 
y2  cup  lentils. 
Yz  cup  milk. 
y2  cup  water. 

1  tsp.  curry  powder. 

Wash  lentils  and  soak  them  in  milk  twelve  hours.  Melt 
butter  substitute ;  slice  onion  and  fry  a  pale  brown ;  add  curry 
powder,  milk,  water,  seasoning  and  lentils;  simmer  two 
hours;  add  lemon  juice  just  before  serving.  Serve  with  hot 
rice.  Mrs.  Chas.  R.  Thoburn. 

PEANUT   BUTTER   GRAVY  *  *  *  * 

2  tblsp.  flour.  1  tblsp.  peanut  butter. 
1  tblsp.  butter  substitute.  1  cup  water. 

1  tblsp.  salad  oil.  J/2  cup  milk. 

Brown  the  flour  in  the  frying  pan ;  add  butter  substitute 
and  salad  oil;  add  the  water  a  little  at  a  time  to  the  peanut 
butter;  then  stir  into  the  browned  flour.  When  it  is  quite 
thick  and  ready  to  take  from  the  fire  add  the  milk,  salt  and 
pepper  to  taste.  Mrs.  Nina  Rhodes. 


66 

CONSERVATION  RECIPES  MEAT 

EGGS  ON  TOAST  WITH  TOMATOES  *   •*   <*  «*• 

y2  can  tomatoes.  1  tblsp.  chopped  parsley. 

1  tblsp.  butter  substitute.  Few  drops  onion  juice. 

1  tsp.  cornstarch.  Salt  and  pepper. 

5  eggs.  Toasted  corn  muffins. 
Cook  together  tomato,  butter  substitute,  salt,  pepper  and! 

onion  juice  five  minutes.  Add  cornstarch  dissolved  in  water,, 
then  the  eggs,  slightly  beaten.  Stir  constantly ;  add  chopped! 
parsley.    Serve  on  toast.  Mrs.  W.  C.  Blasdale. 

SOY  BEANS  AND  RICE  ■*  *  £   S< 

1  lb.  soy  beans.  1  tblsp.  Worcestershire  sauce. 

2  large  onions.  y2  tsp.  paprika. 

2  large  green  peppers       y2  tsp.  soda. 

3  tblsp.  olive  oil.  Salt,  boiled  rice. 

6  drops  Tabasco  sauce. 
Pick  over  and  wash  beans ;  soak  in  cold  water  over  night. 

In  the  morning,  drain,  add  water  to  cover,  then  onions  and* 
green  peppers  sliced,  and  the  soda.  Bring  to  boiling  point, 
then  add  a  tablespoon  of  salt.  Simmer  two  hours.  Add  the 
Worcestershire,  Tabasco  and  paprika  and  more  salt  if  needed. 
Let  this  simmer  again  one  hour  or  until  the  beans  are  soft. 
Then  in  a  small  frying  pan  heat  the  olive  oil  until  hot,  add 
six  tablespoons  of  the  beans  with  their  juice,  and  with  a 
large  spoon  or  fork  crush  and  mix  the  beans  with  the  oil. 
Let  this  cook  for  five  minutes.  Then  add  it  to  the  rest  of  the 
beans.    Stir  well  and  serve  with  rice. 

SAVORY  BAKED  SOY  BEANS  £  *  #  £• 

2  cups  soy  beans.  54  tsp.  mustard. 
1  small  onion.  54  tsp.  ginger. 

54  tsp.  salt.  3  tblsp.  molasses. 

3  tblsp.  sugar. 

Pick  over  and  wash  beans,  cover  with  cold  water  and  let 
stand  over  night.  Drain  in  morning,  cover  with  fresh  water 
and  boil  one  hour.  Drain  and  rinse  with  cold  water.  In  the 
bottom  of  bean  pot  place  a  small  onion ;  add  the  beans  and 
seasoning.  Cover  the  beans  with  water  and  bake  six  hours  in 
slow  oven,  adding  more  water  when  necessary.  Remove  the 
cover  from  bean  pot  during  the  last  hour  of  baking.  Add 
butter  substitute  if  desired. 


67 
SUBSTITUTES  CONSERVATION  RECIPES 

SPINACH  AND.  EGGS  *  *  ^  ^ 

3  bunches  spinach.  Eggs. 

Oil  or  butter  substitute.  Salt  and  pepper. 

Wash    and   boil   the   spinach   in   well   salted   water    until 
tender.    Drain  and  put  through  the  meat  grinder.     Beat  eggs 
(one  for  each  person  to  be  served)  and  add  to  the  spinach; 
j  |  season  and  mix  thoroughly.     Fry  one  onion  in  oil  or  butter 
]  I  substitute  until  brown,  add  the  spinach  and  eggs.    When  the 
j  under  side  is  brown  turn  into  another  hot,  greased  pan  and 
brown  the  other  side.    Sprinkle  the  top  with  grated  Monterey 
,  cheese  and  serve,  cutting  like  pie.  Mrs.  H.  H.  Kineger. 

CURRIED  EGGS  ^  *  *  * 

2  tblsp.  butter  substitute.  1  lemon. 

6  hard  boiled  eggs.  6  chopped  almonds. 

1  small  chopped  onion.  3  tblsp.  cornstarch. 

1  chopped  sour  apple.  2  cups  milk. 

2  tsp.  curry  powder.  J^  tsp  salt. 

Boil  eggs  until  hard;  peel  and  place  in  cold  water  until 
required.  Fry  onion  in  butter  substitute  a  few  minutes ;  add 
curry  powder,  apple,  nuts  and  cornstarch  moistened  with 
milk.  Simmer  15  minutes,  stirring  from  time  to  time.  If  too 
thick,  add  a  little  white  stock  or  water.  Cut  eggs  in  halves 
and  lay  them  in  the  sauce  until  they  are  thoroughly  heated. 
Remove  them  to  deep,  hot  dish,  strain  sauce  over  them,. 
i  garnish  with  lemon  slices.  Mrs.  C.  R.  Thorburn. 

EGGS  WITH  TOMATOES  ^   *  <*  <* 

3  eggs.  2  tblsp.  milk. 

3  tblsp.  butter  substitute.  1  tblsp.  chopped  pimiento. 

4  even  sized  tomatoes.  Salt  and  pepper  to  taste. 
8  rounds  buttered  toast.  Parsley. 

Select  ripe  tomatoes  but  do  not  have  them  too  large ; 
remove  stems  and  cut  each  in  half  crossways ;  remove  cores 
land  pips  and  fry  lightly  in  two  tablespoonfuls  butter  subst- 
itute. Have  rounds  of  toast  a  little  larger  than  tomatoes. 
I  Beat  eggs  in  small  saucepan;  add  milk,  pimientos,  1  table- 
U spoonful  butter  substitute,  seasoning  and  stir  over  fire  until 
I  creamy  and  just  thickening.  Place  each  half  tomato  on  round 
I  of  toast,  divide  egg  mixture  into  round  of  tomatoes,  garnish 
j  with  parsley  and  serve  hot.  Mrs.  C.  R.  Thorburn. 


68 

CONSERVATION  RECIPES  MEAT 

STUFFED  EGGS  &  #  &   £* 

Eggs  and  oysters,  or  flaked  fish.       Salt. 

Cream  sauce.  Toast. 

Pepper.  Parsley. 

Boil  the  eggs  hard — one  for  each  person  to  be  served. 
Remove  shells ;  cut  a  slice  from  the  small  ends  and  remove 
yolks  and  part  of  the  whites  without  breaking  the  outside  of; 
the  whites.  Fill  the  egg  cases  with  oysters  or  flaked  fish  and! 
cream  sauce.  Cover  rounds  of  barley  flour  biscuit  toasted! 
with  the  yolks — mashed  and  seasoned  with  butter,  pepper  and! 
salt.  Place  the  eggs,  small  ends  down,  on  the  toast.  Serve 
hot,  garnished  with  parsley. 

ENCHILADA   EGGS  <*  <*  <*   J*' 

1  pt.  tomatoes.  6  eggs. 

1  cup  grated  cheese.  1  small  onion. 

Butter  substitute,  salt  and  pepper. 

Slice  one  small  onion  in  drippings  and  brown.  Add  to- 
matoes and  boil  20  minutes.  Add  cheese  and  boil  5  minutes. 
Lastly,  add  the  eggs,  stirring  until  the  mixture  is  sufficiently 
thick.     Serve  on  toast.  Mrs.  F.  C.  Torrey. 

EGGS  A  LA  CASTILIENNE  #  &  &  j# 

3  hard  boiled  eggs.  1  tblsp.  cornstarch. 

1  cup  stewed  tomatoes.  Yz  cup  strong  Eastern  cheese. 

y2  cup  milk.  y%  tsp.  soda. 

1  tblsp.  oleomargarine.  Sprinkling  of  pepper. 

Melt  oleomargarine,  stir  in  flour,  pour  on  gradually  while 
stirring  constantly  hot  tomato  sauce  previously  mixed  with 
soda.  Bring  to  boiling  point;  add  milk  and  grated  cheese 
and  when  well  blended  add  the  finely  mashed  whites  of  the 
boiled  eggs,  salt  and  pepper.  Pour  the  mixture  over  toasted 
muffins.  Last  of  all  force  the  yolks  of  the  eggs  through  a 
coarse  sieve  and  sprinkle  over  the  dish. 

Mrs.  George  W.  Corner. 

CORN   MEAL  NUT   PATTIES  #  #  &   Ji 

1  cup  cooked  corn  meal.  1  tblsp.  chopped  pickle. 

1  slice  pimiento.  %  tsp.  baking  powder. 

3  tblsp.  chopped  nuts.  Salt,  pepper. 

Mix,  shape  and  brown  in  the  oven,  or  saute. 


69 
SUBSTITUTES  CONSERVATION  RECIPES 

EGG  SOUFFLE  ■*  *  ■*  «* 

3  tblsp.  butter  substitute.  1  tsp.  salt. 

3  eggs.  ^2  cup  scalded  milk. 

3  tblsp.  potato  flour.  l/&  tsp.  mustard. 

y  cup  American  cream  cheese.       Cayenne  pepper. 

Melt  butter  substitute  in  pan,  add  flour,  salt,  mustard  and 
cayenne;  rub  to  a  smooth  paste  and  add  the  milk  slowly, 
stirring  constantly.  Add  cheese.  When  well  cooked,  remove 
from  fire  and  add  egg  yolks  well  beaten,  then  fold  in  the 
beaten  whites.  Put  in  a  baking  dish  and  bake  in  moderate 
oven  20  minutes.     Serve  at  once.        Mrs.  B.  E.  Meredith. 

MOCK  VEAL  ROAST  ■*   *  ■*   * 

y2  pt.  lentils.  2  tblsp.  salad  oil. 

y2  pt.  shelled  roasted  peanuts.  Milk,  salt,  pepper. 

y2  pt.  toasted  crumbs. 

Soak  lentils  over  night,  drain,  bring  to  boiling  point,  throw 
away  water.  Cover  with  fresh  water  and  cook  until  tender, 
drain  again  and  press  through  sieve.  Add  nuts,  chopped  or 
ground,  salad  oil,  crumbs  and  seasonings,  with  su^cient  milk 
to  make  the  consistency  of  mush.  Pour  into  baking  dish  and 
bake  one  hour.    Beans  or  peas  may  be  substituted  for  lentils. 

Mrs.  Frank  Menefee. 

TURKISH  PILAF  ■*  ■*  *  * 

y2  cup  washed  rice.  1  cup  brown  stock. 

Y$  cup  tomatoes.  3  tblsp.  butter  substitute. 

Heat  stock  and  tomatoes  to  boiling  point ;  add  rice  slowly. 
Steam  until  soft,  then  stir  in  butter  substitute  with  a  fork  and 
keep  uncovered  to  let  steam  escape.     Season  to  taste. 

HOMINY   CROQUETTES  <*  <*  <*  <* 

y2  cup  hominy.  1  tblsp.  butter  substitute. 

1  pt.  strained  tomatoes.  Paprika. 

y2  tsp.  salt. 

Cook  hominy  and  tomatoes  in  double  boiler  until  tender. 
Stir  in  1  tablespoonful  butter  substitute.  Cool  in  shallow  dish. 
Shape  in  squares,  dip  in  corn  flour,  fry  brown  in  any  pre- 
ferred fat.     Serve  with  Cheese  Sauce. 

CHEESE  SAUCE — y2  cup  thin  white  sauce  made  with 
cornstarch,  add  y2  cup  chopped  cheese. 

Mrs.  Charles  G.  Hyde. 


70 

CONSERVATION  RECIPES  MEAT 

VEGETABLE  ROAST  «*  *  <*  <* 

1  cup  baked  soy  beans.  ^2  tsp.  beef  extract. 

1  cup  strained,  stewed  tomatoes.  1  eggy  well  beaten. 

1  cup  boiled  rice.  2  tsp.  salt. 

1  cup  chopped,  raw  potato.  2  tsp.  baking  powder. 

1  tblsp.  melted  butter  substitute,  y^  tsp.  pepper. 

2  cups  dried  crumbs.  1  tsp.  minced  onion. 
1  cup  corn,  cut  from  cob.  y2  cup  milk. 

Mix  all  ingredients  together,  using  enough  crumbs  to 
form  the  whole  into  a  loaf.  Bake  one  hour,  basting  with 
one-half  cupful  of  milk  in  which  two  tablespoonfuls  of  butter 
substitute  have  been  melted.     Serve  with  tomato  sauce. 

RICE  OMELET  #  &  &  & 

1  cup  boiled  rice.  1  tblsp.  warm  water. 

2  eggs.  Dash  of  white  pepper. 
1  tblsp.  butter  substitute. 

Have  ready  a  cupful  hot  boiled  rice  (measured  after  cook- 
ing) in  which  the  grains  are  separate  and  dry.  Beat  whites 
of  eggs  to  a  stiff  froth,  and  the  yolks  until  thick.  To  the 
yolks  add  the  warm  water,  salt,  white  pepper  and  the  rice; 
then  very  lightly  mix  this  with  the  whipped  whites.  Melt  one 
tablespoonful  of  butter  substitute  in  a  frying  pan  (a  cast 
iron  pan  is  best),  turn  in  the  rice  and  egg  mixture,  let  stand 
over  a  moderate  fire  for  about  two  minutes  to  set  on  the 
bottom ;  then  transfer  to  a  moderate  oven  until,  when  tested 
with  a  knife,  the  blade  comes  out  clean,  (about  five  minutes). 

Mrs.  J.  J.  Warner. 

CHEESE  SAUCE  FOR  RICE  OMELET  #  #  #  # 

1  tblsp.  butter  substitute.  J^  cup  chopped  cheese. 

1  tblsp.  cornstarch.  Salt  and  pepper  to  taste. 

1  cup  milk. 

With  butter  substitute,  cornstarch  and  milk  make  a  cream 
sauce;  add  to  it  the  chopped  cheese  and  stir  until  cheese  is 
melted.  Cut  omelet  in  half;  spread  with  about  one-third  of 
the  sauce;  place  on  it  the  other  half;  turn  carefully  on  a  hot 
platter  and  over  it  pour  the  remainder  of  the  sauce. 

Mrs.  J.  J.Warner. 


71 
SUBSTITUTES  CONSERVATION  RECIPES 

ESCALLOPED  CHEESE  S  *  *  * 

1  lb.  Eastern  cream  cheese  Bread  in  broken  slices. 

1  cup  milk.  Paprika,  salt  to  taste. 

1  egg. 

Line  bottom  of  baking  dish  with  bread;  cover  with  layer 
of  cheese  sprinkled  with  paprika.  Repeat  two  or  three  times. 
Beat  egg  light,  pour  into  cup  of  milk  and  pour  over  cheese. 
Bake  until  cheese  is  thoroughly  melted. 

Mrs.   Walter  H.   Seaver. 

CHEESE  SOUFFLE  <*  *  <*  * 

2  tblsp.  butter  substitute.  4  eggs. 

2  tblsp.  corn  or  potato  starch  1  cup  grated  cheese. 

1  cup  milk.  Salt,  pepper  and  cayenne. 

Cream  butter  substitute  and  flour,  add  milk,  place  on 
stove  to  let  thicken.  Then  add  yolks  of  eggs,  beaten,  and 
cheese.  Season  and  turn  into  warm  chafing  dish,  stirring  into 
it  gently  the  well  beaten  whites  of  eggs.  Let  cook  20  min- 
utes but  do  not  stir  after  it  begins  to  boil. 

Mrs.  F.  J.  Solinsky. 

CHEESE  FONDU  *  *  ■*  «* 

1  tblsp.  butter  substitute.  1  tsp.  dry  mustard. 

1  cup  milk.  2  eggs. 

1  cup  crumbs.  Salt  to  taste ;  cayenne. 

2  cups  grated  cheese. 

Put  a  tablespoon  of  butter  substitute  in  double  boiler; 
when  melted  add  cup  of  fresh  milk  and  cup  fine  crumbs,  the 
grated  cheese,  a  little  salt,  the  dry  mustard,  and  a  little 
cayenne.  Stir  constantly  and  just  before  serving  add  the 
eggs,  beaten  light.  J.  K.  Harano. 

POTATOES   WITH   CHEESE  ^  ■*  «*  <* 

Raw  potatoes.  Cheese. 

Chopped  onion.  Pimientos. 

Cream  sauce. 

Dice  potatoes  to  the  amount  needed;  add  onion  to  taste, 
and  parboil  five  minutes.  Make  a  cream  sauce  with  either 
corn  or  potato  starch  and  add  cheese  to  the  sauce.  Pour  over 
the  potatoes  and  onions.    Add  chopped  pimientos  and  bake. 

Mrs.  J.  J.  Warner. 


72 

CONSERVATION  RECIPES  MEAT 

RICE   AU   GRATIN  <*  <*  <*  * 

1  cup  boiled  rice.  Grated  cheese. 

y2  cup  cream   sauce. 

Mix  rice  and  cream  sauce  well  seasoned :  put  in  greased 
baking  pan  with  generous  sprinkling  of  cheese  and  bake  until 
brown  on  top.  Mrs.  C.  F.  Adams. 

RICE  AND  CHEESE  *  #  <*  <* 

]/2  cup  rice.  2  tblsp.  salad  oil. 

y2  cup  grated  cheese.  2  tblsp.  flour. 

1  cup  milk.  1  tsp.  salt. 

Boil  rice  in  salted  water.  Make  milk  sauce  from  other 
ingredients.     Add  cheese.     Pour  over  rice  and  serve. 

Olive  Farrar. 

FRENCH  COTTAGE  CHEESE  <*  *  #  # 

When  the  milk  is  curdled,  do  not  heat  but  put  in  a  fine 
sieve  and  allow  to  drip  until  fairly  stiff.  To  be  eaten  with 
acid  fruit,  served  with  sweet  cream  and  sugar. 

In  making  the  American  cheese,  the  curdled  milk  should 
not  be  heated  above  blood  heat  and  the  milk  thoroughly 
chilled  before  the  whey  is  drawn  off. 

RICE  SAVORY   (With   Cheese)  <*   <*  ■*  <* 

1  cup  rice.  2  tsp.  salt. 

3  tblsp.  butter  substitute.  J/2  tsp.  paprika. 

2  chopped  pimientos.  2  eggs. 

1  chopped  onion.  1  cup  chopped  cheese. 

1  qt.  boiling  water.  Dash  of  black  pepper. 

2  tblsp.  celery  salt  or  seed. 

Drop  one  cupful  well  washed  rice  in  kettle  of  boiling  wa- 
ter; boil  rapidly  5  minutes  and  drain.  While  it  is  boiling, 
melt  in  a  saucepan  the  butter  substitute  and  add  pimientos 
and  onion ;  cook  slowly  about  one  or  two  minutes ;  add  rice, 
and  nearly  one  quart  of  boiling  water,  in  which  celery  seed  or 
celery  salt  has  been  steeped ;  add  salt,  dash  of  black  pepper 
and  paprika.  Boil  slowly  until  water  is  all  absorbed ;  stir  in 
two  well  beaten  eggs  and  one  heaping  cupful  of  chopped 
cheese.    Stir  carefully  with  a  fork  and  serve  in  a  hot  dish. 

Mrs.  J.  J.  Warner. 


73 
SUBSTITUTES  CONSERVATION  RECIPES 

CORN  MEAL  AND  CHEESE  *  *  <*  # 

3  cups  corn  meal.  2  qts.  water. 

1  tblsp.  salt.  Fat. 
Y^  lb.  American  cheese  (1  cup). 

Pour  the  boiling  water  on  the  corn  meal,  stirring-  con- 
stantly. Add  salt  and  boil  until  thick.  Cook  in  double  boiler 
one  hour  and  remove  from  fire.  Add  cheese  and  stir  until 
cheese  melts.  Pour  into  a  cold  bread  pan.  When  cold,  cut 
into  slices  and  brown  in  small  amount  of  hot  fat.  Serve  with 
tomato  sauce.  Mrs.  Gurdon  Bradley. 

POLENTA  WITH  CHEESE  #  *  *  #, 

2  cups  boiling  water.  1  cup  grated  cheese. 
2  cups  milk.                                       Egg. 

1  tsp.  salt.  Fat. 

1  cup  corn  meal. 

Heat  water  and  milk  to  boiling  point ;  add  salt  and  sift  in 
corn  meal  slowly.  Cook  over  hot  water  two  hours,  or  put 
into  fireless  cooker  for  three  hours.  When  cooked  add  cheese, 
pour  into  a  shallow  pan  until  half  an  inch  thick.  When  cold, 
cut  into  two-inch  squares,  dip  in  crumbs,  then  in  egg,  and 
again  in  crumbs  and  fry  in  deep  fat.  Or  roll  in  flour  and 
saute  in  butter  substitute.  Mustard,  cayenne,  Worcester- 
shire sauce,  may  be  added  if  desired. 

TAMALE  PIE  ■*   *  *  * 

1  can  corn.  1  cup  milk. 

1  can  tomato  sauce.  1  tsp.  Spanish  pepper. 
y  cup  corn  meal.  1  tsp.  salt. 

2  eggs.  1  cup  ripe  olives. 
Mix  and  bake  in  casserole  one  hour. 

Mrs.  Davenport. 

BAKED   TAMALE  *  <*  <*  <* 

1  can  corn.  12  to  14  ripe  olives. 

1  small  onion,  chopped  fine.  1  cup  yellow  corn  meal. 

1  green  pepper,  chopped.  iy  cups  milk. 

Salt,  pepper,  butter  substitute.     1  cup  tomatoes. 
1  tblsp.  Spanish  pepper.  2  eggs. 

Mix  all  together  and  bake  in  casserole. 

Mrs.  T.  M.  Shearman. 


74 

CONSERVATION  RECIPES  MEAT 

CORN  TAMALE  <*  <*  *  «* 

1  cup  grated  cheese.  1  level  tsp.  soda. 

1  cup  corn  meal.  1  level  tsp.  Chili  sauce. 

1  cup  milk.  1  level  tsp.  salt. 

1  can  corn.  1  egg. 

1  can  tomato  puree. 

Mix  corn  meal,  milk,  corn  and  puree  with  soda.  Let  stand 
3  hours.  To  this  add  salt,  grated  cheese,  any  leftover  meat; 
egg,  beaten  lightly,  adding  last  the  Chili  seasoning.  Bake  in 
ramekins  30  minutes.  Serve  with  a  rich  cream  sauce  in 
which  put  2  heaping  tablespoonfuls  grated  cheese. 

Mrs.  Frank  J.  Duffy. 

BAUREGARD  TOAST  <*  *  *  & 

6  slices  toast.  j£  tsp.  salt. 

1  cup  milk.  4  hard  boiled  eggs. 

1  tblsp.  olive  oil.  1  small  can  mushrooms. 

1  tblsp.  cornstarch.  2  tblsp.  grated  cheese. 

Dash  of  black  and  cayenne  pepper. 

Make  white  sauce  of  the  milk,  oil,  cornstarch  and  sea- 
soning. Stir  in  diced  whites  of  eggs  and  mushrooms,  cut 
fine.  Have  toast  ready  and  turn  sauce  over  it.  Force  yolks 
of  eggs  through  coarse  strainer  and  sprinkle  over  top  with 
grated  cheese.  Mrs.  F.  P.  Nutting. 

MEATLESS  STEW  £  *  &  # 

1  tblsp.  butter  substitute.  1  pt.  boiling  water. 

2  or  3  bay  leaves.  4  to  6  small  onions. 

3  or  4  potatoes — parboiled.  2  or  3  ripe  tomatoes. 
Salt  and  pepper  to  taste.  3  or  4  cucumbers. 

1  tblsp.  corn  flour.  2  green  peppers. 

Peel  cucumbers  and  slice  each  into  four  oblong  slices. 
Cut  peppers  into  small  pieces,  discarding  seeds  and  inner 
strips.  Melt  butter  substitute  in  frying  pan  and  add  bay 
leaves,  cucumbers  and  peppers.  Cover.  Fry  until  browned 
thoroughly  on  both  sides.  Add  hot  water,  onions,  tomatoes, 
and  seasoning.  Cover  tightly  and  cook  45  minutes.  Add 
parboiled  potatoes  and  flour  thickening.  Cover  tightly  and 
cook  15  minutes.  Mrs.  R.  Chester  Turner. 


75 
SUBSTITUTES  CONSERVATION  RECIPES 

SUBSTITUTE  FOR  MEAT  ^  <*  *  * 

2  tamales  (fresh  or  canned).  1  can  corn. 

1  cup  chopped  olives.  Cheese. 

Mix  all  together  and  cover  with  grated  cheese.     Bake  from 
20  to  30  minutes.  Mrs.  J.  J.  Warner. 


76 

CONSERVATION  RECIPES  MEATS 

MEATS 

Mrs.  A.  F.  Pillsbury,  Editor. 

Conservation  must  be  the  keynote  in  the  use  of  meats  as 
it  is  in  the  use  of  wheat,  flour,  sugar  and  fats.  Less  meat 
must  be  used;  and  in  the  choice  of  cuts  those  should  be  se- 
lected that  are  not  so  suitable  for  transportation.  This  in- 
volves a  freer  ordering  of  the  cheaper  cuts  which  require 
longer  and  slower  cooking,  but  are  just  as  nutritious. 

Waste  must  be  avoided  in  every  way.  To  this  end  we 
must  first  of  all  be  sure  of  the  quality  of  the  meat. 

Beef  should  be  of  smooth,  fine  grain,  of  a  bright  red  color, 
and  well  covered  with  white  fat.  The  fat  should  be  abundant 
about  the  kidneys. 

Mutton  should  be  firm,  juicy,  and  red  in  color. 

The  proper  cooking  of  the  different  cuts  and  kinds  of  meat 
will  also  eliminate  waste.  Beef  requires  more  heat  in  roasting 
than  mutton.  Frequent  basting  with  the  fat  in  the  roasting 
pan  is  essential. 

For  the  cuts  other  than  roasts  casserole  and  fireless  cook- 
ing are  true  conservation  methods. 

PRIME  ROAST  BEEF  <*  <*  <*  <* 

Sear  the  roast  on  both  sides  before  a  direct  and  very  hot 
fire,  or  in  a  hot  pan.  Keep  the  oven  at  a  good  heat  for 
fifteen  minutes,  then  decrease  somewhat.  Fifteen  minutes  to 
the  pound  is  an  average  allowance.  If  a  very  rare  roast  is 
desired  allow  less  time.  Add  no  salt  until  the  first  half 
hour's  roasting.    Baste  often. 

SIMMERED,   OR   SWISS   STEAK  ^  ^  *  ji 

\y2  lbs.  top  round.  1  small  onion. 

2  tblsp.  drippings.  Flour,  non-wheat. 

1  large  carrot.  Salt  and  pepper. 

Dredge  steak  with  flour  and  bruise  well  with  meat  bruiser, 
or  wooden  potato  masher.  Sear  quickly  in  hot  fat ;  place  car- 
rots and  onion,  chopped  fine,  on  top  of  steak.  Add  one  cup 
of  water  and  simmer  in  a  covered  pan  or  casserole  two  hours. 

Mrs.  Vernice  Brand. 

The  vegetables  may  be  omitted  in  this  recipe  and  the 
steak  served  with  brown  gravy  or  tomato  sauce. 


77 

MEATS  CONSERVATION  RECIPES 

PORTERHOUSE   STEAK  *  *  <*  <* 

Use  the  broiler  of  the  gas  oven,  or  the  coals  of  an  open 
fire,  at  top  heat.  Expose  the  steak  to  the  direct  heat  and 
sear  on  both  sides  as  quickly  as  possible.  A  thick  steak  will 
cook  in  fifteen  minutes ;  a  thin  one  in  ten.  Serve  at  once 
with  salt  and  butter  on  a  very  hot  platter.  Individual  plates 
must  also  be  hot. 

STANLEY  STEAK  AND  BANANAS         ^  <*  <*  * 

1  lb.  steak.  3  tblsp.  horseradish. 
4  bananas.  1  cup  milk. 

2  tblsp.  butter  substitute.  Salt  and  pepper. 
2  tblsp.  flour.  Oil. 

Season  chopped  steak  with  salt  and  pepper;  form  in  thin, 
flat  cakes.  Peel  bananas  and  pour  oil  over  them.  Bake  in  a 
quick  oven  one-half  hour,  or  until  brown.  Broil  or  bake  meat 
cakes,  and  have  ready  a  sauce  made  by  blending  flour  and 
fat.  Add  cold  milk,  stir  until  it  boils ;  add  salt  and  horse- 
radish. Serve  the  cakes  on  a  hot  platter  with  the  sauce. 
Place  one  browned  banana  on  each  cake. 

Mrs.  Walter  H.  Seaver. 

STEAK,  SPANISH  <*  <*  <*  * 

Round  steak — small.  y2  onion. 

2  tblsp.  butter  substitute.  Salt,  sugar,  paprika. 

1  can  tomatoes.  Flour. 

Cook  sliced  onion  in  hot  fat  until  golden  color;  add  steak 
dredged  with  flour,  and  turn  while  searing.  Cook  the  toma- 
toes, salt,  sugar  and  paprika  in  a  separate  vessel.  Combine 
all  and  cook  en  casserole  one  hour.  Helen  P.  Gatch. 

DIFFERENT  MEAT  LOAF  #  *  <*  <* 

1  lb.  steak.  2  pimientos. 

1  can  tomatoes.  Corn  meal — uncooked. 

12  nuts.  Seasoning. 

12  olives. 

Put  olives,  nuts,  pimientos  and  onion  through  the  meat 
grinder.  Add  meat,  salt,  pepper  and  the  thin  part  of  the 
tomatoes ;  bind  with  two-thirds  cup  of  corn,  and  mold.  Bake 
two  hours.     Serve  with  tomato  sauce. 

Mrs.  F.  E.  Menefee. 


78 

CONSERVATION  RECIPES  MEATS 

STEAK  EN  CASSEROLE  <*  *  *  <* 

2  lbs.  steak.  */>  cup  celery. 

2  tblsp.  drippings.  1  tsp.  parsley. 

2  tblsp.  corn  flour.  6  ripe  olives. 

.    2  carrots.  I  pimiento. 

4  tomatoes,  or  1  can.  1  tsp.  salt. 

1  large  onion. 

Cut  the  meat  in  small  pieces;  add  the  sliced  carrots,  cut 
tomatoes,  onion  and  parsley  minced,  the  celery,  olives  and 
pimiento.  Heat  the  drippings,  add  the  flour  (off  the  fire), 
stir  until  smooth  and  cook  one  minute.  Combine  all  ingredi- 
ents and  cook  en  casserole  two  or  three  hours.  Add  the  salt 
after  the  first  hour's  cooking.  If  garlic  is  desired,  rub  the 
dish  with  it  before  adding  the  meat.  Gracia  S.  Pillsbury. 

^EEF  HEART  «*  *  <*  <* 

1  beef  heart.  1  large  carrot. 

2  cups  crumbs.  1  large  onion. 

2  tblsp.  butter  substitute.  2  tblsp.  parsley. 

1  egg.  Salt  and  pepper. 

2  pieces  celery. 

Place  the  heart  in  well  salted  water  for  an  hour.  Rinse 
thoroughly  and  fill  with  toasted  and  rolled  crumbs  mixed  with 
the  seasoning,  minced  onion,  parsley  and  beaten  egg.  Sew 
up  and  place  in  a  covered  dish  with  the  carrot  and  celery  and 
bake  two  or  three  hours  in  a  slow  oven. 

(An  old  French  recipe).  Dinaise  Menefee. 

VEAL  BIRDS  ■*   *  «*   -* 

\y2  lbs.  veal  steak.  2  tblsp.  rice  or  corn  flour. 

\y2  cups  crumbs.  Salt,  pepper,  savory. 

1  onion.  Vegetables. 

2  tblsp.  fat. 

.  Cut  very  thin  meat  into  four-inch  squares ;  stuff  with  a 
dressing  of  crumbs  seasoned  with  chopped  onions  and  any 
other  vegetables  desired,  and  herbs.  Fold  or  roll,  and  skewer 
into  place.  Brown  fat,  turning  often;  simmer  in  stock,  or 
tomato  sauce,  or  in  gravy  made  by  adding  the  flour  to  the 
fat  left  in  the  pan  after  browning  the  birds,  and  1  cup  of 
water.  Cook  in  a  casserole  slowly,  or  the  fireless  cooker, 
until  tender.  Government  Bulletin. 


79 
MEATS  CONSERVATION  RECIPES 

CREAMED    KIDNEYS  *  <*  <*  * 

8  lamb  kidneys.  1  onion. 

2  tblsp.   drippings.  1  tblsp.  minced  parsley. 

2  tblsp.  barley  flour.  Salt  and  pepper. 

Wash  the  kidneys  thoroughly,  then  place  them  on  the  fire 
in  enough  cold  water  to  cover.  Parboil  five  or  ten  minutes. 
Put  in  cold  water  again,  remove  all  skin  and  gristle  and  slice 
in  round  slices.  Heat  an  iron  skillet  and  put  in  the  fat.  Mince 
the  onion  and  brown  in  the  fat  to  a  gold  color.  Stir  in  the 
flour,  off  the  fire,  until  it  is  smooth.  Add  the  kidneys,  milk 
and  seasoning.  Simmer  slowly  for  twenty  minutes  and  serve 
hot  with  toast  and  green  peas.  Mrs.  Gurdon  Bradley. 

RICE   MEAT  BALLS  *  <*  <*   * 

1  lb.  round  steak — ground.    1  chopped  onion. 
y$  cup  of  rice.  2  cups  water. 

1  cup  crumbs.  Garlic,  parsley. 

1  can  tomatoes.  Cayenne,  poultry  seasoning. 
Blend  meat,  cooked  rice  and  seasoning.     Shape  in  balls. 

Make  a  sauce  of  the  tomatoes  and  water,  boiling  until  they 
blend.  Drop  the  balls  into  the  sauce  and  simmer  gently  two 
or  three  hours.  Mary  F.  Underhill. 

KIDNEY  SAUTE  #  S  *  & 

2  beef  kidneys.  2  tblsp.  barley  flour. 
2  carrots.  1  large  onion. 

2  tblsp.  drippings.  Salt  and  pepper. 

Cut  kidneys  in  three-quarter-inch  cubes ;  brown  thorough- 
ly in  flour  and  drippings.  Add  the  carrots  cut  in  cubes,  the 
minced  onion  and  seasoning.  Simmer  for  an  hour  or  more. 
Serve  with  toasted  war  biscuit. 

Hillside  Club  War  Service  Section. 

BRAINS  «*  «*  *  * 

8  brains.  1  tblsp.  milk. 

1  tgg.  3  tblsp.  butter  substitute. 

1  cup  crumbs.  Corn  flour. 

Wash  well  and  soak  until  white.     Remove  the  fibre  and 

divide  into  small  pieces.  Dip  in  the  flour  and  roll  in  egg  and 

crumbs.     Fry  in  butter  substitute.     Serve  very  hot  with  a 

stock  gravy.  Marion  Turner. 


80 


CONSERVATION  RECIPES 


MEATS 


CALVES  LIVER  •*   ^  <*  <* 

\y2  lbs.  liver.  1  tsp.  minced  parsley. 

1  slice  bacon,  or  salt  pork.         1  tsp.  salt. 

2  tblsp.  butter  substitute.  Yz  cup  water. 

2  tblsp.  tomato  catsup.  Flour — barley  or  corn. 

1  onion. 

Cut  liver  in  cubes,  dredge  in  flour,  and  brown,  stirring 
constantly.  Add  the  water  and  place  in  a  casserole  wit*i  the 
fried  bacon  or  pork,  onion  and  minced  parsley.  Add  the  salt 
after  one  hour  of  cooking.     Cook  two  hours  in  all. 

(Old   French   Recipe).  Dinaise   Menefee. 

(<5*  t&&  Q^*  *£& 


1  tblsp.  corn  flour. 
Salt  and  pepper. 


MUTTON  STEW 

1  lb.  mutton. 

5  white  turnips  or  carrots. 

4  potatoes. 

Remove  surplus  fat  and  bones.  Cut  up  the  meat  into 
small  pieces ;  dredge  with  flour,  and  brown  in  the  fat.  Put  in 
a  casserole,  cover  with  water  and  simmer  one  and  one-half 
hours.  Add  the  vegetables,  sliced,  and  the  seasoning  and 
cook  forty  minutes  longer.  Mrs.  B.  R.  Maybeck. 


BRAINS  WITH  EGGS  «*  <*  <*   <* 

8  brains.  1  tblsp.  cornstarch. 

4  eggs.  1  tsp.  parsley,  minced. 

4  tblsp.  milk.  Salt  and  pepper. 

Blanch  brains  in- boiling  water  and  remove  skin  and  fibre. 
Beat  the  eggs  and  stir  in  the  milk  and  flour.  Mix  all  the  in- 
gredients together  and  put  into  a  greased  pan.  Bake  twenty 
or  thirty  minutes.  Marion  Turner. 


4  eggs. 

4  slices  of  toast. 

Salt  and  pepper. 


MINCED  VEAL  AND  EGGS 

2  cups  veal,  cooked. 

1  pt.  milk. 

1  tblsp.  butter  substitute. 

1  tblsp.  barley  flour. 

Cut  the  veal  in  small  pieces  or  grind  it.  Put  the  fat  in  a 
.-pan ;  heat ;  add  flour  and  stir  until  smooth ;  add  the  milk,  stir- 
ring constantly.  Put  in  the  minced  veal,  add  seasoning  and! 
simmer  for  five  minutes.  Serve  very  hot  on  crisp  toast  with; 
a  poached  egg.  Gracia  S.  Pillsbury. 


81 
MEATS  CONSERVATION  RECIPES 

SWEETBREADS  IN  PAPER  BAKING  BAGS     J"   *  *  f 
4  sweetbreads.  2  tblsp.  drippings. 

4  tblsp.  top  milk.  Salt  and  pepper. 

Dust  each  sweetbread  with  salt  and  pepper  and  pour  1 
tablespoonful  of  cream  over  each.  Slip  into  a  well  greased 
paper  bag  and  cook  in  a  moderate  oven  forty  minutes.  Serve 
on  a  hot  platter  in  a  wreath  of  parsley  or  green  peas. 

N.Soyer. 

FRIED  SWEETBREADS  «*  «*  <*  <* 

4  sweetbreads.  1  tblsp.  vinegar. 

2  tblsp.  butter  substitute.  Salt  and  pepper. 

1  cup  crumbs.  Lemon,  paprika. 

1  egg- 
Wash  sweetbreads  carefully,  trim  off  the  fat  and  boil  one 

hour  in  water,  salt  and  vinegar.  This  should  be  done  the  day 
before  serving.  Split  each  lengthwise,  season,  and  dip  in 
beaten  egg  and  crumbs.  Fry  in  hot  fat  until  brown.  Garnish 
with  lemon,  sprinkled  with  paprika  or  minced  parsley. 

Mrs.  Gurdon  Bradley. 

LAMB  CURRY,  WITH  RICE  **  *  <*  <* 

2  lbs.  lamb.  Small  onion. 
1^2  tblsp.  fat.  Clove  of  garlic. 

1  tsp.  vinegar.  Salt,  curry  powder. 
\y2  tblsp.  non-wheat  flour. 

Remove  the  bones  and  put  them  in  a  pan ;  cover  with  cold 
water  and  simmer.  Vegetables  may  be  added  if  desired.  Fry 
the  minced  onion  and  garlic  a  golden  brown ;  add  the  meat, 
seasoning  and  stock  from  the  bones.  Combine  all  ingredients 
and  simmer  one  and  one-half  hours.  Thicken  with  more  flour 
before  serving,  if  necessary.  Boiled  rice  is  served  with  this 
dish.  Mrs.  John  Gardner. 

FRICANDELLES  <*  <*  J  <* 

2  cups  meat — different  kinds.  y2  cup  crumbs. 

1  egg.  1  tsp.  tomato  catsup. 

1  tsp.  grated  onion.  Salt  and  pepper. 
1  tblsp.  drippings. 

Combine  all  the  ingredients;  form  into  discs  and  broil 
or  bake.- 


82 

CONSERVATION  RECIPES  MEATS 

GLAZED  TONGUE  AND  TOMATO  SAUCE     *   *  #  <* 

1  tongue  (fresh  or  pickled).  12  whole  cloves. 

y2  can  tomatoes.  J^  box  gelatine. 

1  sliced  onion.  Salt,  pepper,  allspice. 

1  bay  leaf. 

AVash  the  tongue  and  put  in  a  kettle  of  cold  water;  sim- 
mer four  or  five  hours.  (Use  tireless  cooker).  When  the 
meat  is  tender  set  it  aside  to  cool  in  the  liquid  in  which  it 
has  been  boiled.  When  cold  remove  the  skin,  bones  and  any 
rough  portions.  Fasten  the  tip  to  the  base  and  place  in  a 
round  mold.  Reheat  \y2  pints  of  the  stock,  add  \y2  cans  of 
tomatoes,  and  seasoning.  Simmer  twenty  minutes  and  stir  in 
y2  box  of  gelatine  (soaked).  Pour  the  liquid  over  the  tongue 
and  set  aside  to  cool.  Garnish  with  parsley  and  stuffed 
olives.  Mrs.  Arthur  Cole. 

CONSERVATION   CUTLETS  *  <*  <*  J* 

2  cups  steak  or  pot  roast.  1  tsp.  parsley — minced. 
y2  tsp.  lemon  juice.                      y2  green  pepper — minced. 
y2  tsp.  onion  juice.                      4  cloves. 

2  eggs.  Salt,  paprika. 

34  cup  crumbs.  Barley  flour. 

Put  the  meat  in  slightly  salted  water  with  cloves  and 
paprika  and  simmer  twenty  minutes.  Grind  until  it  is  as 
smooth  as  paste;  add  parsley,  green  pepper,  lemon  and  onion 
juice  and  the  beaten  egg.  Heat  this  in  a  pan  with  the  fat  and 
flour,  blending  all  together.    Then  add  a  sauce  made  of: 

1  cup  milk.  1  tblsp.  drippings. 

1  tblsp.  flour.  Nutmeg. 

Heat  the  milk  and  mix  with  the  blended  fat  and  flour;  add 
the  nutmeg.  Moisten  the  mixture  with  this;  shape  into 
cutlets,  dip  in  egg  and  crumbs,  and  fry  in  deep  fat,  or  broil. 

Mrs.   Harry   Luckenback. 

CARNE  RANCHERO  &  £  £   .* 

2  cups  meat — cooked.  4  tomatoes,  or  1  can. 
2  onions.  Salt,  paprika. 

2  green  peppers. 

Slice  and  fry  the  onions ;  add  minced  peppers  and  cut  to- 
matoes. Simmer  one  hour.  Add  the  minced  meat;  heat 
thoroughly  and  serve  with  fried  rice.  Mrs.  Allen. 


83 
MEATS  CONSERVATION  RECIPES 

SHEPHERD'S  PIE  *  *  <*  <* 

2  lbs.  mutton  (neck  or  other  cut).    2  tblsp.  drippings. 

2  carrots.  3  stalks  celery. 
%  can  tomatoes.                                  2  tblsp.  flour. 
Salt,  pepper,  cloves.  \y2  cups  water. 

Cut  up  the  meat  and  brown  in  the  hot  fat  and  flour.  Add 
water,  seasoning  and  vegetables.  Put  all  in  a  baking  dish 
and  cover  with  a  crust  made  of: 

3  potatoes.  \y2  tblsp.  butter  substitute. 
1  onion.                                     Salt  and  pepper. 

1  tsp.  poultry  seasoning. 

Cook  and  mash  the  potatoes,  beating  very  light;  add  the 
minced  onion  and  seasoning.  Spread  on  top  of  the  pie  and 
put  melted  butter  substitute  in  small  indentations  of  the 
surface.  Bake  three  hours  very  slowly.  Use  one  burner  of 
gas  oven  only. 

FRICASSEE  OF  LAMBS'  TONGUES  *   ^  S  * 

6  tongues.  1  onion,  or 

3  tblsp.  barley  flour.  y2  tsp.  onion  juice. 

3  tblsp.  butter  substitute.  1  tsp.  lemon  juice. 

Wash  tongues ;  put  in  boiling  water  and  simmer  three 
hours.  Set  away  to  cool.  When  cool,  peel,  and  add  salt  and 
pepper.  Roll  in  flour  and  fry  in  hot  fat  with  the  minced 
onions  until  they  are  a  golden  brown.  Put  in  a  covered  dish 
and  keep  hot.  Add  flour  to  the  hot  fat  and  work  smooth; 
then  stir  in  1  pint  of  the  liquid  in  which  the  tongues  were 
boiled.  Add  the  lemon  juice  and  seasoning.  To  be  served 
with  boiled  rice.  Fannie  V.  Eakle. 

MEAT  SOUFFLE  <*  *  *  * 

2  cups  cold  meat — ground.  3  cups  milk. 
2  tblsp.  barley  flour.  3  eggs. 

2  tblsp.  drippings.  1  tsp.  salt. 

1  small  onion — minced. 

Place  drippings  in  iron  skillet;  add  onion,  meat,  flour  and 
salt,  stirring  until  hot.  Add  milk  and  yolks  of  eggs;  cook 
five  minutes  and  remove  from  the  fire.  Beat  the  whites  of 
the  eggs  until  dry;  fold  into  the  cooled  mixture;  put  into  a 
casserole  and  bake  thirty  minutes.    Serve  at  once. 

Mrs.  Douglas  Ross. 


84 

CONSERVATION  RECIPES  MEATS 

BAKED  PEPPERS  <*  <*  <*  <* 

Rice.  4  peppers. 

Meat.  >2  cup  stock. 

Apples.  Sage. 

Tomatoes.  Salt  and  cayenne. 

Cut  off  stems  of  peppers  for  covers ;  remove  seeds  and  fill 
with  chopped  meat,  apple,  tomato  and  rice,  seasoned.  Cook 
in  the  oven  twenty  minutes,  basting  with  the  stock.  Serve 
hot.  Mrs.  B.  R.  Maybeck. 

If  there  is  no  soup  stock  on  hand  baste  with  tomato  sauce. 

MEAT  TURNOVERS  <*  <*  <*  <* 

2  cups  meat — cooked.  J/2  tsp.  parsley. 

1  slice  of  onion.  Salt  and  pepper. 
y2  cup  thick  gravy.  Biscuit  dough. 
Grind  meat,  mince  onion  and  parsley  and  blend  all  with 

the  gravy.  Roll  biscuit  dough  made  with  barley  flour  and 
cornstarch  y2  inch  thick,  cut  into  squares.  Place  1  spoonful 
of  meat  on  each,  fold  into  a  triangle,  crimp  edges  with  a  fork, 
pierce  and  bake  in  a  hot  oven.  Mrs.  Allen. 

ITALIAN  PIE  *  <*  *  * 

Roast  beef  left-overs.  2  slices  salt  pork. 

2  large  onions.  2  cups  cooked  macaroni  or  rice 
4  large  tomatoes,  or  1  can.  Seasoning. 

Put  all  in  the  bean  pot  and  bake  slowly  two  hours. 

Hillside  Club  War  Service  Section. 

MEAT  ENCORE  *  A  *   * 

V2  lb.  cold  meat.  1  tsp.  parsley — minced. 

2  tblsp.  crumbs.  y2  tsp.  salt. 

2  cups  cooked  rice.  *4  tsp.  celery  salt. 

1  tgg.  Water  or  stock. 

1  onion — minced. 

Chop  meat  fine ;  blend  with  other  ingredients  and  moisten 
with  hot  water  or  stock.  Grease  a  bowl  or  baking  dish  and 
line  it  with  rice  y2  inch  deep.  Pack  the  meat  in  the  center, 
cover  with  rice  and  steam  forty-five  minutes.  Loosen  from 
mold  and  turn  out  on  a  platter.  Serve  with  tomato  sauce  or 
garnish  with  fresh  tomatoes.  Jessie  Wallace. 


85 

MEATS  CONSERVATION  RECIPES 


EGG  GEMS  •*  <*  *  * 

1  pt.  meat — cooked.  2  tblsp.  milk. 

1  pt.  crumbs.  Eggs. 

1  tblsp.  butter  substitute.  Salt  and  pepper. 

Chop  or  grind  meat  fine  and  mix  with  crumbs,  salt,  pep- 
per, fat  and  milk.  Heat  this  mixture  and  partially  fill  gem 
pans.  Break  1  egg  on  each  gem  and  bake  until  eggs  are 
cooked.  Mrs.  T.  M.  Shearman. 


S6 

CONSERVATION  RECIPES  VEGETABLES 

VEGETABLES 

Mrs.  Harold  W.  Fairbanks,  Editor. 

To  aid  the  Food  Administration  use  freely  fresh  and 
home-preserved  and  dried  vegetables  and  very  little  of  the 
commercial,  dried  and  canned  commodity. 

When  boiling  vegetables  never  throw  away  the  water ; 
boil  down,  if  necessary,  and  save  the  liquor.  This  can  be 
added  to  almost  any  soup,  or  it  can  be  made  into  a  delicious 
and  nourishing  soup  by  the  addition  of  left-overs  from 
gravies,  vegetables,  cereals,  etc.,  and  a  little  thickening.  The 
proper  seasoning  of  a  soup  of  this  kind  is  important. 

To  aid  the  Administration  still  further  just  at  this  time, 
the  extensive  use  of  potatoes  is  to  be  especially  commended. 
It  is  hoped  that  the  following  suggestions  on  the  value  and 
the  cooking  of  potatoes  will  stimulate  their  use. 

Eat  more  potatoes  and  save  bread.  Potatoes  contain  the 
same  nutriment  as  bread.  Always  serve  potatoes  with  meat. 
Never  serve  bread  and  potatoes.  French  fried  potatoes  make 
a  suitable  accompaniment  for  any  salad.  For  this  purpose 
the  potatoes  may  be  prepared  as  for  deep  frying  and  then  be 
baked  in  the  oven  instead,  using  a  little  oil. 

BOILED  POTATOES  <*   <*  <*  <* 

If  you  wish  to  freshen  old  potatoes  let  them  stand  in 
water  before  peeling.  If  allowed  to  stand  in  water  after  the 
skins  are  removed,  much  of  the  starch  is  washed  away. 

To  boil  potatoes  in  their  skins,  scrub  well  and  then  with 
a  sharp  knife  cut  a  narrow  band  around  the  potato  and  a 
little  of  the  skin  from  each  end. 

If  potatoes  are  to  be  peeled,  use  a  very  sharp  knife  so  that 
the  parings  may  be  as  thin  as  possible.  This  care  will  help 
to  retain  the  mineral  content. 

STEAMED  POTATOES  J»  «*  *  «* 

Prepare  as  for  boiling  potatoes  in  their  skins.  Put  into 
a  saucepan  with  a  perforated  bottom  and  place  over  a  kettle 
of  boiling  water.  The  water  must  be  kept  boiling  every 
minute.     They  will  require  from  30  to  40  minutes  to  cook. 


87 
VEGETABLES  CONSERVATION  RECIPES 

BAKED  POTATOES  *  *   *  ^ 

Scrub  the  potatoes  well,  cover  with  boiling  water  and  let 
them  stand  from  5  to  10  minutes.  Then  place  in  a  hot  oven 
and  bake  about  25  minutes.  If  they  must  be  kept  hot  for  any 
length  of  time,  break  them  and  keep  them  in  a  warm  oven. 

RE-HEATING  POTATOES  #  #  #  * 

Cold  boiled,  steamed,  or  baked  potatoes  may  be  used  in 

various  ways.     Several  points  must  be  kept  well  in  mind. 

The  potatoes  must  be  well  seasoned  to  make  them  savory; 

they  must  be  thoroughly  heated,  and  they  must  be  served  as 

hot  as  possible. 

The  cold  potatoes  may  be  sliced  or  cut  into  small  pieces, 

seasoned  well  and  browned  in  a  little  oil  or  drippings.  A  little 

minced  onion,  chives,  or  green  pepper  or  fine  herbs  will  give 

variety.     A  little  milk  may  be  added;  then  fry  the  potatoes 

until  well  browned. 

CHEESE  POTATOES  <*  <*  *  <* 
6  large  potatoes.  Butter  substitute. 
y2  cup  grated  cheese.  Salt  and  pepper. 
Bake   potatoes,   remove   ends,  scrape   out   inside   without 
breaking  shells,  mash,  mix  with  cheese  and  season  with  pep- 
per and   salt.     Refill   shells,   put  on   ends   and   bake  fifteen 
minutes.  Mrs.  T.  M.  Shearman. 

POTATOES  ON  HALF  SHELL  <*  <*  *  * 

6  medium  potatoes.  Whites  of  two  eggs. 

y2  cup  hot  milk.  Salt  and  pepper. 

1  tblsp.  butter. 

Bake  potatoes,  cut  in  two  lengthwise,  take  out  inside; 
mash  well,  add  milk,  butter,  salt  and  pepper.  Fold  in  stiffly 
beaten  whites  of  eggs.  Refill  potato  shells,  bake  about  15 
minutes.    Chese  may  be  sprinkled  on  top  if  desired. 

Mrs.  J.  Dunn. 

BROWNED  SWEET  POTATOES  *  *  *  * 

Boil  medium  sizen  sweet  potatoes  45  minutes.  Peel  them 
and  cut  in  halves  lengthwise.  Put  them  in  a  baking  pan 
and  baste  with  savory  drippings  and  season  with  salt.  Cook 
them  in  a  hot  oven  20  minutes. 


88 

CONSERVATION  RECIPES  VEGETABLES 

ESCALLOPED  POTATOES  *  <*  *  <* 

\y2  pt.  cold  potatoes.  Butter  substitute. 

1  pt.  cream  sauce.  Seasoning. 

Cut  the  potatoes  in  cubes  and  season  with  a  teaspoonful 
of  salt  and  a  little  pepper,  and  a  pint  of  cream  sauce.  Put  the 
mixture  in  a  shallow  baking  dish,  cover  with  crumbs  and  dot 
with  butter  substitute.     Bake  in  a  moderate  oven  30  minutes. 

This  dish  may  be  varied  by  adding  one  tablespoonful  of 
grated  cheese  to  the  cream  sauce  and  sprinkling  the  top  with 
cheese.  Or  the  dish  may  be  prepared  with  the  raw  potatoes. 
Peel  and  slice  the  potatoes ;  season  well,  add  hot  milk  enough 
to  cover  and  bake  an  hour  at  least. 

POTATO  AND  CORN  CAKES  *  *  *  <* 

1  cup  mashed  potatoes.  Milk. 

1  egg.  Butter  substitute. 

V2  cup  cooked  corn.  Salt  and  pepper. 

Mix  corn,  potato  and  egg  well  beaten ;  season  with  salt 
and  pepper  and  add  sufficient  milk  so  that  mixture  may  be 
dropped  from  the  spoon.     Fry  in  butter  substitute. 

Mrs.  H.  C.  Newman. 

BAKED  SWEET  POTATOES  <*   *  <*   # 

Wash  the  potatoes  and  bake  the  same  as  white  potatoes. 
Small  ones  will  bake  in  half  an  hour,  while  very  large  ones 
will  require  an  hour  or  more.  If  the  potatoes  are  liked  very 
moist  and  sweet,  bake  from  one  to  two  hours,  depending  on 
the  size. 

FRIED  SWEET  POTATOES  *   *  <*  <* 

Cut  the  boiled  potatoes  into  slices  and  fry  brown  in 
savory  drippings.  Or  the  potatoes  may  be  cut  in  four  parts 
lengthwise,  put  in  a  frying  basket  and  cooked  in  smoking  hot 
fat  for  10  minutes.  The  fat  must  be  deep  enough  to  cover  the 
potatoes. 

GLAZED    SWEET    POTATOES  *  <*  <*  <* 

Sweet  potatoes.  Light  brown  sugar. 

Cook  potatoes  in  salted  water  until  soft;  pare  and  cut  in 
halves  lengthwise ;  put  in  greased  baking  dish ;  cover  with 
syrup  made  in  proportion  of  1  cup  sugar  to  4  tablespoons  of 
water.     Bake  until  brown. 


89 
VEGETABLES  CONSERVATION  RECIPES 

SWEET  POTATOES  SUPREME  <*  ■*  <*  * 

Sweet  potato.  Whole  cloves. 

Butter  substitute.  Pepper  and  salt. 

Milk. 

Boil  potatoes,  peel  and  mash ;  add  milk  and  season  with 
salt  and  pepper.  Mold  into  shape  of  apples;  put  clove  on 
top,  spread  with  butter  substitute  and  bake  in  the  oven  until 
light  brown.  Mrs.  F.  J.  Solinsky. 

SWEET  POTATOES  AND  APPLES  BAKED     <*  J»   <*  <* 

6  medium  sized  sweet  potatoes.        Butter  substitute. 

3  apples.  Brown  sugar. 

Boil  potatoes  fifteen  minutes ;  peel  and  slice.  Put  in 
greased  baking  dish,  alternate  layers  of  potatoes  and  sliced 
apple,  sprinkling  apples  with  sugar  and  dotting  potatoes  with 
small  lumps  of  butter  or  butter  substitute.  Bake  forty-five 
minutes.  Mrs.  P.  B.  Fay. 

SWEET  POTATO  TRIFLES  *  *  A  <* 

4  sweet  potatoes.  1  lemon. 

1  cup  milk.  1  tsp.  brown  sugar. 

l/2  tsp.  cinnamon. 

Boil  potatoes  and  press  through  ricer  or  colander;  mix 
thoroughly  with  juice  of  lemon  and  other  ingredients.  Form 
into  diamond  shapes  on  baking  sheet,  brown  under  a  blazer 
or  in  hot  oven. 

PLAIN  BOILED  WHITE  RICE  *  #  J»  * 

Wash  white  rice  in  cold  water  until  the  water  clears.  Use 
one  part  of  rice  to  one  and  three-fourths  parts  of  cold  water 
for  cooking.  Bring  to  the  boiling  point  quickly,  then  slow 
the  fire  down  just  enough  to  prevent  boiling  over  and  cook 
ten  minutes.  Then  turn  very  low,  to  steam  twenty-five 
minutes.  Do  not  stir,  nor  add  more  water,  nor  uncover. 
When  done  leave  in  the  kettle  until  serving.  A  flat  bottomed 
black  iron  or  porcelain-lined  heavy  kettle  is  preferred.  Season 
just  before  removing  from  the  kettle. 

RICE  AND  TOMATOES  *  <*  <*  <* 

6  large  tomatoes.  1  tblsp.  butter  substitute. 

1  cup  rice.  Pepper  and  salt. 

Cook  rice,  drain,  season  with  pepper,  salt  and  butter.  Cut 
off  tops  of  tomatoes,  scoop  out  some  of  the  center,  fill  with 
rice,  bake  fifteen  minutes.  Mrs.  Jos.  Dunn. 


90 

CONSERVATION  RECIPES 


VEGETABLES 


MEXICAN  RICE  *  *  *  * 

1  cup  rice.  3  bell  peppers. 

4  tomatoes.  Salad  oil. 

1  rounding  tblsp.  drippings.  Salt,  sugar,  paprika. 

3  onions.  Worcestershire  sauce. 

Wash  and  dry  rice,  brown  in  salad  oil,  stirring  constantly ; 
add  onions  and  peppers  cut  fine,  stir  until  they  are  soft;  add 
tomatoes  cut  into  small  pieces  and  enough  water  to  cover; 
season  with  salt,  sugar,  paprika  and  Worcestershire  sauce. 
Cook  in  slow  oven  in  a  casserole,  tightly  covered,  for  forty- 
five  minutes,  or  in  a  fireless  cooker. 


SPANISH   RICE  &  £  £  £ 

y2  cup  rice.  3  small  peppers. 

3  large  onions.  Olive  oil. 

Slice  onions  and  peppers,  fry  in  olive  oil.     Boil  rice  until 

nearly  done,  drain  well,  add  to  onion  and  peppers,  season  and 

fry  slowly  until  thoroughly  brown. 

Senora  Benicia  Vallejo. 


fc5*      t<5*      tc&      to* 

2  tblsp.  butter  substitute. 
1  small  onion. 

3  sprigs  parsley. 
1  pimiento. 


CORN  TAMALE 

y2  cup  milk. 

y2  cup  tomatoes. 

y2  cup  corn  meal. 

1  can  corn. 

2  eggs. 
Beat  eggs,  grate  onion,  chop  parsley  and  pimiento ;  mix 

all  together  and  bake  one  hour  in  buttered  pan. 

Mrs.  F.  J.  Solinsky. 


CORN  PUDDING 

1  cup  corn. 

1  cup  milk. 

1  egg. 

y$  cup  dry  crumbs. 


«(5*  fcT*  C-7*  <e5* 

1  tsp.  salt. 

1  tsp.  sugar. 

1  tblsp.  butter  substitute. 

Pepper. 


Mix;  pour  into  greased  dish;  bake  in  pan  of  water  until 
firm.     Serve  as  vegetable.  Prof.  Mary  Beals  Vail. 

Mills  College. 


91 

VEGETABLES  CONSERVATION  RECIPES 

SMALL  HOMINY,  BAKED  *  4f  ^  <* 

2  cups  cooked  small  hominy.  Cheese. 

2  eggs.  Oleomargarine. 

2  cups  milk. 

Mix  hominy,  milk  and  well  beaten  eggs;  put  in  casserole, 
sprinkle  with  grated  cheese  and  butter  or  oleomargarine. 
Bake  until  brown.  Mrs.  E.  P.  Douglas. 

SPANISH   DISH  <*  ^  S  * 

1  can  corn.  1  tsp.  pepper  sauce. 

1  can  tomatoes.  1  tsp.  salt. 

1  scant  cup  corn  meal.  J^  onion. 

2  eggs.  1  bell  pepper. 
\y2  cups  milk.  1  bottle  pimolas. 

Wet  the  pepper  sauce,  chop  pepper  and  onion.  Mix  all  in- 
gredients, bake  one  hour  or  until  set  in  the  middle. 

Mrs.  F.  C.  Torrey. 

SAVORY  CANNED  TOMATOES  &  S  #  S 

1  can  solid  tomatoes.  I1/*  tblsp.  barley  flour. 

1  cup  water.  1^4  tsp.  salt. 

1  large  minced  onion.  %  tsp.  pepper. 

2  tblsp.  olive  oil. 

Put  tomatoes,  water  and  onion  in  stew  pan ;  cook  until 
tender.  Heat  olive  oil,  stir  in  flour,  blend  with  a  little  of  the 
hot  tomato  liquor;  pour  into  the  tomatoes,  add  seasoning, 
simmer  ten  minutes.  Mrs.  Geo.  E.  Holding. 

FRIED  TOMATOES  &  &  &  & 

Ripe  tomatoes.  Salt. 

Barley  flour.  Pepper. 

Milk.  Fat. 

Cut  tomatoes  crosswise  and  sprinkle  cut  side  with  flour, 
salt  and  pepper.  Place  floured  side  down  in  frying  pan  with 
a  little  fat.  Cook  slowly  ten  or  fifteen  minutes ;  turn  and  cook 
until  soft.  Remove  tomatoes  to  hot  platter.  Put  into  fry- 
ing pan  a  little  more  fat;  stir  into  it  a  little  flour  and  add 
milk  to  make  a  gravy.     Pour  over  tomatoes. 

Anna  R.  Ash. 


92 


CONSERVATION  RECIPES 


VEGETABLES 


SPANISH  TOMATOES  #  &  £  & 

3  large  tomatoes.  %  cup  celery. 

2  ears  green  corn,  or  y2  can.  y2  cup  cold  water. 

y2  small  green  pepper.  Salt  and  pepper. 

Peel  and  slice  tomatoes ;  add  y2  cup  water,  corn,  cut  from 
cob,  pepper  chopped  fine,  and  celery  cut  into  small  pieces. 
Boil  twenty  minutes.  Salt  and  pepper  to  taste.  (Good 
with  fish.)  Mrs.  A.  J.  Anderson. 


1  green  pepper. 
1  to  2  tsp.  salt. 
Butter. 


SCALLOPED  TOMATOES  *  *  & 

Stale  crumbs. 

3  or  4  cups  tomatoes. 

2  onions. 

Slice  onions  thin ;  chop  peppers  fine ;  mix  with  tomato  and 
salt.  Put  layer  of  buttered  crumbs  on  the  bottom  of  a 
greased  baking  dish ;  add  mixture ;  put  on  layer  of  crumbs, 
buttered,  cover  dish  and  bake  slowly  for  an  hour.  Uncover 
to  brown.  Prof.  Mary  Beals  Vail. 


TOMATOES  ON  TOAST  *  *  <*>    * 

3  cups  tomatoes.  2  tblsp.  fat. 

y^  cup  peanut  butter.  1  tsp.  salt. 

1  to  2  tblsp.  onion,  cut  fine.  Pepper. 

2  tblsp.  rice  flour. 

Brown  onion  in  fat,  add  flour,  peanut  butter,  salt,  pepper 
to  taste,  and  tomatoes.     Cook  until  thick.     Serve  on  toast. 

Prof.  Mary  Beals  Vail. 

SPINACH  *  *  *  <* 

Spinach.  French  dressing. 

Onion. 

Cook  spinach  with  a  little  onion,  drain  and  let  stand  all 
day  in  French  dressing;  heat  and  serve. 

TURNIPS  A  LA  BERKELEY  *  *  <*  <* 

3  cups  turnips.  Salt  and  pepper. 
2  tblsp.  melted  butter  or  substitute  Parsley. 

Cut  into  half  inch  dice  3  cups  turnips.  Cook  in  salted 
water,  drain  and  add  butter,  season  with  salt,  pepper  and 
chopped  parsley.  Mrs.  F.  B.  Bowman. 


93 
VEGETABLES  CONSERVATION  RECIPES 

RED  CABBAGE  STEAMED  *  <*   ^  * 

1  medium  sized  red  cabbage.  Salt  and  pepper. 

1  tblsp.  fat.  1  sour  apple. 

1  tsp.  sugar.  2  tblsp.  vinegar. 

Heat  fat  in  stew  pan,  add  cabbage,  shredded  as  for  slaw, 
apple,  sliced,  vinegar,  salt  and  pepper.  Cover  closely;  cook 
slowly  for  one  hour.  Shake  occasionally  to  prevent  burning. 
Add  sugar  when  nearly  cooked.  Mrs.  H.  Heinemann. 

SPANISH  CARROTS  J*  <*  <*  * 

1  bunch  large  carrots.  1  can  tomato  sauce. 

1  small  onion.  Hot  pepper. 

2  tsp.  butter  substitute.  1  tsp.  cornstarch. 
1  tsp.  sugar  or  2  tsp.  corn  syrup.      1  tsp.  salt. 

Scrape  and  cut  carrots  in  large  cubes.  Cut  onion  fine,  boil 
together  with  salt  until  tender,  do  not  drain.  Add  tomato 
sauce,  sugar,  and  dash  of  pepper.  Cream  butter  substitute 
and  cornstarch  and  thicken.     Simmer  fifteen  minutes. 

Mrs.  Sophia  Salzberger. 

CREAMED  CARROTS  <*  <*  <*  * 

Carrots.  Pepper. 

1  tblsp.  fat.  Grated  nutmeg. 

\y2  tblsp.  corn  flour.  Milk. 

1  tsp.  sugar.  Parslev. 

y2  tsp.  salt.  yA 

Scrape  and  slice  carrots ;  cook  until  tender  in  small  amount 
of  water ;  add  enough  milk  to  the  liquor  to  make  1  cup ;  add 
salt,  pepper,  sugar,  grated  nutmeg,  and  thicken  with  corn 
flour  rubbed  into  the  fat.  Pour  over  carrots  and  sprinkle 
with  a  little  chopped  parsley.  Prof.  Mary  Beals  Vail. 

VEGETABLE  FRITTERS  <*  *  <*  <* 

1  cup  either  cooked  corn,  mashed  celery  root,  or  parsnip. 

y2  cup  corn  flour.  y2  tsp.  salt. 

1  egg.  Pepper. 

y2  tsp.  baking  powder.  Milk. 

Sift  together  flour,  baking  powder  and  salt.  Beat  eggy 
mix  all  ingredients,  using  enough  milk  to  make  it  drop  from  a 
spoon.  Fry  by  spoonfuls  in  thin  layer  of  smoking  hot  veg- 
etable fat.    Brown  both  sides.         Mrs.  Carl  L.  A.  Schmidt. 


94 

CONSERVATION  RECIPES  VEGETABLES 

BAKED  CUCUMBERS  ■*  <*  <*  <* 

6  large  cucumbers.  1  large  tblsp.  fat. 

1  small  onion.  Crumbs. 

4  ripe  tomatoes.  Salt  and  pepper. 

1  tblsp.  butter  or  substitute. 

Split  cucumbers  lengthwise,  scrape  inside  into  a  dish,  pour 
off  water,  add  half  as  much  crumbs  as  cucumber.  Slice  and 
fry  tomatoes  in  large  spoonful  of  fat,  add  onion,  chopped 
fine,  stir  in  cucumber,  crumbs  and  butter  or  substitute,  fry 
ten  minutes.  Wipe  shells  of  cucumbers,  fill  with  mixture, 
sprinkle  with  browned  crumbs,  bake  half  hour. 

Mrs.  T.   M.  Shearman. 

APPLES  CURRIED  j*  *  *  j* 

6  large  apples.  1  cup  brown  sugar. 

1  tblsp.  shortening.  y2  lemon. 

1  tblsp.  curry  powder. 

Halve  the  apples  across  core,  scoop  out  cores,  melt  short- 
ening and  sugar,  add  lemon  juice  and  curry,  pour  over  apples 
in  baking  dish,  add  a  little  cold  water,  bake  in  slow  oven. 

Mrs.  E.  L.  Halvaes. 

CAULIFLOWER,  WITH  CHEESE  J«  J»  *  * 

Cauliflower.  Buttered  crumbs. 

1  pt.  white  sauce.  Salt  and  pepper. 

Cheese  (Swiss  or  American). 

Cook  the  cauliflower,  head  up,  in  boiling  salted  water ; 
drain ;  put  in  baking  dish  in  layers  with  salt,  pepper  and 
grated  cheese.  Pour  over  white  sauce;  cover  with  thick 
layer  of  crumbs  and  bake  until  brown.  If  left  over  cauli- 
flower is  used  cover  baking  dish  until  contents  have  been 
heated  through.  Cauliflower  must  not  be  cooked  too  long — 
twenty  to  thirty  minutes,  according  to  size  of  the  cauliflower 
is  sufficient. 

FRIED  EGGPLANT  *  *  *   ■* 

Eggplant.  1  egg. 

Oil  or  drippings.  Salt. 

Peel  eggplant,  soak  over  night  in  water,  wipe  dry,  dip  in 
beaten  egg  and  fry  in  oil  or  drippings  in  frying  pan;  salt 
before  turning. 


95 
VEGETABLES  CONSERVATION  RECIPES 

BAKED  EGGPLANT  <*  *  «*  <* 

1  eggplant.  V2  cup  chopped  celery. 

J/2  cup  crumbs.  y2  cup  chopped  onion. 

1  tblsp.  crisco.  Salt  and  pepper. 

1  egg- 
Pare  and  cut  up  eggplant.     Cook  ten  minutes  in  boiling 

salted  water.     Mash,  add  crumbs,  salt,   pepper,  crisco,  fold 

in  beaten  egg}  add  chopped  celery  and  onion.  Bake  in  greased 

dish  in  moderate  oven  half  hour. 

Mrs.  F.  W.  Wentworth. 

FRIED  SUMMER  SQUASH  OR  CUCUMBER  <*  *  *  # 

Summer  squash  or  cucumber.  Rice  flour. 

Oil  or  drippings.  Salt. 

Slice  vegetables  thin ;  flour,  and  fry  in  frying  pan  in  hot 
fat;  salt  before  turning. 

SPLIT  PEA  PUDDING  *  *  <*  * 

\y*  cups  split  peas.  Salt. 

1  egg- 

Soak  or  boil  peas  until  tender.  Press  through  a  sieve,  add 
salt,  yolk  and  well  beaten  white  of  egg.  Steam  in  greased 
dish  or  double  boiler.  Serve  hot  with  cream  sauce  or  meat 
gravy,  or,  when  cold,  dice  and  serve  in  soup. 

ARTICHOKES  STUFFED  4  *  <*  * 

4  artichokes.  2  tsp.  grated  cheese. 

Salt,  pepper,  garlic.  5  tsp.  olive  oil. 

4  tblsp.  bread  or  cracker  crumbs. 

Boil  artichokes,  separate  petals  slightly.  Mix  well  other 
ingredients  and  drop  between  petals ;  press  together  and  hold 
in  place  with  band  of  white  cotton.     Heat  in  oven. 

Mrs.  John  F.  Kelly. 

STRING  BEANS  OR  PEAS  «*   ^   ^  <* 

Beans  or  peas.  Butter  substitute. 

Soda. 

Put  generous  teaspoon  butter  substitute  in  dish  on  stove; 
add  beans  or  peas  and  tiny  pinch  of  soda;  stir  until  green, 
then  cover  dish  very  tightly.  Cook  slowly  about  twenty 
minutes.    Watch ;  if  too  dry  add  tablespoon  water. 

Mrs.  W.  H.  Waste. 


96 

CONSERVATION  RECIPES  BREADS 

BREADS 

Mrs.  Franklin  P.  Nutting  Editor. 

CONSERVATION  HINTS 

The  Bread  and  Cake  Departments  have  been  revised  by 
Mrs.  Grace  M.  Haring,  and  all  new  recipes  tested  in  the 
Household  Science  Classes  of  the  Berkeley  High  School.  The 
revision  has  been  made  to  conform  to  the  present  wheat  sit- 
uation. In  view  of  the  Government's  earnest  request  that 
we  restrict  our  consumption  of  wheat  to  the  least  possible 
amount,  it  has  seemed  advisable  to  submit  only  non-wheat 
recipes  for  quick  breads  and  cakes. 

A  few  general  hints  on  the  use  of  substitute  flours  in  bak- 
ing and  other  forms  of  cooking  may  prove  helpful.  It  is 
well  to  bear  constantly  in  mind  that  the  substitute  flours  are 
as  nourishing  as  wheat  and  by  careful  combinations  may  be 
made  quite  as  acceptable. 

In  California  we  have  corn,  oat,  rice,  barley,  potato,  buck- 
wheat and  soy  bean  flours ;  corn,  oat,  and  barley  meals,  as 
well  as  potatoes,  rice,  and  hominy,  to  use  as  substitutes. 
With  these  it  is  possible  to  make  a  great  variety  of  quick 
breads  without  any  wheat  flour,  and  we  can  also  make  yeast 
breads  in  the  home  with  only  a  fraction  of  the  wheat  form- 
erly used,  or  with  none  at  all  if  necessary.  These  loaves  are 
not  so  large  nor  so  light  but  if  the  various  flours  are  effec- 
tively combined  the  flavor  is  good. 

Quick  breads  are  those  best  adapted  to  the  substitute 
flours.  These  should,  therefore,  be  made  to  take  the  place  of 
the  former  yeast  wheat  bread  as  far  as  possible.  They  may 
all  be  baked  at  home  and  they  are,  of  course,  better  served 
fresh  and  hot.  Hot  breads  are  not  unwholesome  if  light  and 
thoroughly  baked,  but,  if  preferred,  they  may  be  toasted 
when   cold. 

For  batter  cakes  and  waffles  many  of  the  substitutes 
excel  wheat  flour.  They  also  make  excellent  pastry  because 
they  are  so  short;  the  only  difficulty  is  in  the  handling. 
Flours  rich  in  gluten  have  never  been  considered  desirable 
for  pastry  and  cake.  The  substitutes,  therefore,  give  better 
results  than  all  wheat  for  these  mixtures.     Crisp  crackers  can 


97 
BREADS  CONSERVATION  RECIPES 

be  made,  but  must  be  carefully  handled  because  of  their 
tendency  to  crumble. 

Since  the  substitute  flours,  as  a  rule,  require  more  mois- 
ture than  wheat  flour,  they  are  better  for  muffins  and  cup 
cakes  than  for  rolled  biscuits  or  cookies.  Although  a  soft 
dough  can  be  used,  a  drop  biscuit  or  a  drop  cake  is  to  be 
recommended  instead.  The  elimination  of  the  bread  board 
fs  a  saving  of  labor  and  also  of  flour.  This  should  be  con- 
sidered, even  if  substitute  flours  are  used.  The  Government 
has  put  no  limit  on  the  use  of  flours  other  than  wheat,  but 
the  drain  on  the  supply  of  cereals  is  so  great  that  the  Food 
(Administration  is  urging  the  substitution  of  other  foods  for 
them.  In  view  of  this  fact  any  method  of  cooking  that  is 
jvvasteful  of  the  substitute  flours  should  be  avoided. 

Corn  is  our  largest  cereal  crop  and  is  adapted  to  a  variety 
of  non-wheat  breads. 

Oats  rank  next  in  availability.  Rolled  oats  put  through 
a  meat  grinder  may  be  made  into  as  fine  a  flour  as  wheat. 

Barley,  corn,  or  rice  flours  may  be  used  just  as  wheat  has 
jbeen  for  cream  sauces  and  gravies.  Cornstarch  has  always 
jbeen  used  for  such  purposes  by  many  housewives.  Potato 
jflour  is  preferred  by  some  cooks.  If  it  is  used  it  must  be 
moistened  with  cold  water  before  adding  to  the  hot  gravy. 
For  brown  gravy  use  equal  parts  of  barley  flour  and  corn- 
starch. It  is  well  to  have  a  quantity  of  this  flour  ready  for 
fuse  at  any  time.  Prepare  it  by  setting  it  on  the  stove  in  a 
roasting  pan  and  stirring  constantly  until  it  is  a  light  brown 
color.     When  cool  put  in  glass  jars  and  cover. 

Potato  flour  is  good  for  some  mixtures,  for  sponge  cakes 
•especially,  but  the  potatoes  themselves  are  a  better  and  a 
cheaper  substitute  for  bread. 

Rye  ranks  next  to  wheat  in  gluten  content  and  may, 
when  available,  be  substituted  for  wheat  in  any  recipe,  but 
'owing  to  the  present  shortage  of  rye,  it  can  no  longer  be 
1  advocated  as  a  wheat  substitute.  Although  other  non-wheat 
flours  are  lacking  in  gluten  and  vary  in  weight  and  in  the 
amount  of  moisture  absorbed,  they  can,  with  a  little  care,  be 
used  in  the  place  of  wheat  or  rye  in  breads  as  well  as  in  other 
,  foods. 

The  only  real  difficulty  in  the  use  of  conservation  flours 
in  the  place  of  all  of  the  wheat  or  rye  is  the  problem  of 
making  the  mixture  light  in  spite  of  the  lack  of  gluten.  This 
deficiency  may  be  partially  made  good  by  the  use  of  eggs. 


96 

CONSERVATION  RECIPES  BREADS  | 

Some  cooks  soak  or  scald  the  flour  or  meal  for  several 
hours  or  overnight  before  using  as  another  means  of  binding* 
the  ingredients.  This  applies  especially  to  the  use  of  corn, 
oats  and  rice,  and  gives  a  bread  of  smooth  consistency. 

In  making  quick  breads  with  the  substitutes,  any  standard 
wheat  recipe  may  be  used  and  varied  as  occasion  demands.;  I 
Omit  the  wheat  and  substitute  other  flours  in  its  place.  When 
this  is  done  by  measure  instead  of  by  weight,  a  mixture  of 
two  or  three  kinds  of  flour  is  advisable.  This  method  also  j 
modifies  the  distinctive  and  somewhat  undesirable  flavor  of 
certain  flours.  When  using  two  or  more  flours,  they  should 
be  sifted  together  several  times.  More  salt,  less  shortening, 
and  a  little  more  baking  powder  is  needed.  Sour  milk  or 
buttermilk  is  preferable. 

The  addition  of  currants,  raisins,  nuts,  molasses  or  spices 
is  especially  desirable  for  the  non-wheat  breads  and  cakes. 

In  general  better  results  are  obtained  when  non-wheat 
batters  are  thin  and  baked  in  small  portions,  as  muffins,  very 
small  loaves,  or  thin  layers.  A  hotter  oven  may  then  be 
used.     Serve  fresh  and  hot  if  possible. 

In  using  waffles,  hot  cakes,  or  muffins,  it  is  well  to  bear 
constantly  in  mind  that  these  articles  of  diet  are  to  take  the 
place  of  bread.  Avoid  left  overs  even  though  the  crumbs 
may  be  used  in  other  dishes.  In  escalloped  dishes  and  meat 
loaves  calling  for  crumbs,  substitute  potatoes,  rice,  corn- 
flakes, or  corn  or  oatmeal  mush,  or  eggs.  If  the  making  of 
crumbs  is  unavoidable,  they  should  be  used  again  in  breads 
to  save  flour  and  other  cereals. 

The  following  recipe  is  submitted  as  a  basis  for  making 
muffins  with  any  kind  of  flour.  It  is  capable  of  many  varia- 
tions. All  measurements  are  level,  and  the  flour  is  measured 
after  sifting  unless  otherwise  stated. 

STANDARD  MUFFIN  RECIPE  ■*  ■*  *  <*■ 

2  cups  flour  (reserve  j4  cup  to  be  added  later  as  needed.) 

4  tsp.  baking  powder. 

1  tsp.  salt. 

1  cup  milk  or  other  liquid. 

1  tblsp.  sugar,  syrup,  or  molasses. 

2  tblsp.  shortening  or  peanut  butter. 
1  or  2  eggs. 

Mix  and  sift  the  dry  ingredients ;  add  the  sugar  and 
shortening;    add    the    liquid    gradually,    folding   in    the    well 


,. 


99- 
ADS  CONSERVATION  RECIPES 


beaten  egg  last  and  adding  as  much  of  the  flour  held  in  re- 
serve as  is  needed  to  give  a  medium,  thin  batter.  Bake  in 
well  greased  tins  in  a  moderate  oven  20  to  40  minutes.  The 
muffins  should  be  small. 

Any  flour  may  be  used,  but  there  are  several  reasons  why 
a  combination  of  flours  is  preferable.  Bread  crumbs,  dry 
mashed  potatoes,  cooked  rice  or  hominy  may  replace  %  to 
y2  of  the  flour.     Dried  fruits,  nuts,  or  cheese  may  be  added. 

Sour  milk  or  buttermilk  may  be  substituted  for  sweet 
milk  in  any  of  these  recipes.  Add  y2  teaspoon  soda  for  each 
cup  and  reduce  the  quantity  of  baking  powder  in  the  recipe 
by  one-half.    If  the  milk  is  clabbered,  less  flour  is  needed. 

The  number  of  eggs  may  be  increased.  For  each  addi- 
tional egg  added  decrease  the  baking  powder  }4  teaspoon 
and  use  less  liquid  and  slightly  less  shortening.  If  eggs  are 
not  available  they  may  be  decreased  in  number  or  omitted 
■entirely  by  making  the  opposite  changes.  Eggless  non-wheat 
batters  should  be  made  thicker. 

If  baking  powder  is  the  only  leavening,  instead  of  using 
2  level  teaspoons  of  baking  powder  for  each  cup  of  flour  as 
for  wheat  flour,  substitute  a  slightly  rounded  measurement 
obtained  by  drawing  the  spoon  edges  up  on  the  side  of  the 
slanting  baking  powder  can.  A  larger  increase  in  baking 
powder  is  wasteful  as  the  difficulty  is  not  in  the  lack  of  bak- 
ing powder  but  in  the  inability  of  non-gluten  flours  to  utilize 
it. 

WHEATLESS  CORN  BREADS 

Use  the  flours  on  hand.  In  remodeling  recipes  it  is  bet- 
ter to  use  a  mixture  of  flours  in  place  of  the  wheat  flour.  If 
rye  flour  is  used,  corn  meal  breads  may  be  eggless. 

SOUR  MILK  CORN  BREAD  MODEL  Jl  4§  4» .  J» 

2  cups  corn  meal.  2y2  tsp.  salt. 

2  cups  sour  milk.  2  eggs. 

2  tblsp.  shortening.  1  tsp.  soda. 

2  tblsp.  sugar  or  corn  syrup.  1  tblsp.  cold  water. 

There  are  three  ways  of  mixing  this  bread: 

Method  1. — The  meal,  milk,  salt,  fat,  and  sugar  are  cooked 
together  in  a  double  boiler  for  ten  minutes.  When  the  mix- 
ture is  cool,  the  eggs,  well  beaten,  are  added  and  the  soda 
>  dissolved  in  a  tablespoon  of  cold  water. 


100 

CONSERVATION  RECIPES  BREADS 

Method  2. — The  dry  ingredients  are  mixed  together,  and 
then  the  sour  milk  and  eggs,  well  beaten,  and  the  melted 
shortening  are  added.  If  the  second  method  is  used,  th<| 
cold  water  is  omitted. 

Method  3. — Beat  yolks  and  whites  of  eggs  separately  as 
for  cake.  Add  the  liquid  gradually.  Fold  in  the  stiffly  beat- 
en whites  at  the  end. 

The  bread  should  be  baked  in  a  shallow  pan  or  in  indi- 
vidual muffin  tins  about  thirty  minutes. 

Raisins,  currants,  dates,  prunes,  or  cocoanut  may  be 
added.  Dredge  these  with  rice  flour  and  fold  in  with  whites? 
of  eggs. 


' 


CORN  BREAD  ^   <*   * 

1  cup  corn  meal.  2  tsp.  baking  powder. 

\y2  cups  boiling  milk.  y2  tsp.  salt. 

1  tblsp.  shortening.  1  egg. 

1  tblsp.  sugar. 

Pour  hot  milk  on  shortening,  and  let  stand  until  cold. 
Add  other  ingredients,  beating  yolk  and  white  of  egg  sepa- 
rately. Add  the  white  last.  If  eggs  are  very  small  two  will 
be  necessary.  Mrs.  H.  L.  Courtam. 

SPOON  BREAD  NO.  I  >*  «*   <*  <* 

1  cup  corn  meal.  1  pt.  milk. 

y2  cup  boiled  rice.  1  tsp.  baking  powder. 

2  tblsp.  melted  shortening.        V2  tsp.  salt. 
2  eggs. 

Scald  the  corn  meal  with  boiling  water;  add  a  little  milk, 
then  the  boiled  rice,  shortening,   salt,  and  the  remainder  of 
the  milk.     If  wanted  for  lunch,  mix  the  above  after  break-  | 
fast,  and  let  it   stand   until   ready   to  bake.     Then  add   the  | 
beaten   eggs  and   the  baking  powder.     Bake   about  half  an 
hour.  Gertrude  Hemme. 

SPOON  BREAD  NO  II  *   *  <*  <*.. 

1  qt.  skimmed  milk.  1  egg. 

1  cup  yellow  corn  meal.  y2  tsP-  sa^- 

Bring  milk  to  boiling  point  in  double  boiler.  Stir  in  corr 
meal  mixed  with  a  little  cold  milk.  Stir  until  thick.  Add* 
salt  and  beaten  egg.  Bake  twenty  to  thirty  minutes  unti"' 
set.  Mrs.   E.  V.   Matignon. 


101 
BREADS  CONSERVATION  RECIPES 

DELICATE  SPOON  BREAD  J»  *  *  <* 

2  cups  milk.  2  eggs. 

%  cup  corn  meal.  1  tsp.  salt. 

1  tsp.  shortening.  1  tblsp.  sugar  or  corn  syrup. 
Add  water  to  corn  meal,  bring  slowly  to  the  boiling  point 

and  cook  a  few  minutes.  Add  shortening,  sugar  and  salt. 
When  cool,  add  yolks  of  eggs.  Fold  in  the  stiffly  beaten 
whites  last.  Bake  in  a  hot  oven  20  to  30  minutes  in  greased 
shallow  pan.  This  may  be  removed  from  the  baking  dish 
and  served  as  bread. 

SOFT  SPOON  BREAD  ■*  J»   *  * 

2  cups  water.  1  tblsp.  shortening. 
1  cup  milk  (whole  or  skim.)              2  eggs. 

1  cup  corn  meal.  2  tsp.  salt. 

Mix  water  and  corn  meal  and  bring  to  the  boiling  point 
and  cook  five  minutes.  Beat  eggs  well  and  add  with  other 
materials  to  the  mush.  Beat  well  and  bake  in  a  well  greased 
pan  for  25  minutes  in  a  hot  oven.  Serve  from  the  same  dish 
with  a  spoon.     Serve  with  milk  or  syrup. 

CORN  AND  HOMINY  GEMS  *  <*  <*  * 

1  cup  corn  meal.  3  tblsp.  shortening. 

1  cup  heated  milk.  1  tsp.  salt. 

3  tblsp.  sugar  or  corn  syrup.  2  eggs. 

y2  cup  cooked  hominy  or  rice.        3  tsp.  baking  powder. 

Scald  the  corn  meal  with  the  hot  milk,  add  the  salt, 
sugar  and  shortening;  then  add  hominy  or  rice.  When  cool 
add  well  beaten  yolks  of  eggs  and  stiff  whites.  Sift  in  bak- 
ing powder,  beat  thoroughly.  Bake  in  greased  gem  pans 
about  25  minutes.     Makes  three  dozen. 

This  recipe  may  be  varied  by  using  currants,  fresh  blue- 
berries or  one-half  cup  drained  canned  corn  instead  of  the 
hominy  or  rice.  If  blueberries  are  added,  double  the  quantity 
of  sugar. 

CORN   DODGERS  *  <*  <*  ** 

1  pt.  corn  meal.  1  tsp.  salt. 

1  tblsp.  shortening. 

Scald  corn  meal  with  sufficient  hot  water  to  hold  shape 
when  dropped  on  a  greased  pan  from  a  tablespoon.  Bake  in 
quick  oven.  Mrs.  T.  M.  Shearman. 


102 

CONSERVATION  RECIPES  BREADS 

CORN  AND   HOMINY   BREAD  J«   J«   ■*   «* 

1  pt.  hominy.  1   pt.  milk. 

\J/2  pts.  white  corn  meal.  1  tblsp.  butter  substitute. 

1  tsp.  salt.  4  eggs. 

Add  the  cornmeal  to  the  hot  hominy.  Add  salt,  butter 
and  scalding  milk.  Add  beaten  yolks.  Fold  in  whites  last. 
Bake  in  rather  quick  oven.  Mrs.  T.  M.  Shearman. 

CORN  BREAD  (With  Mashed  Potato)  <*  <*  <*  <* 

1  cup  corn  meal.  1  cup  milk. 

2  tsp.  baking  powder.  1  egg. 

1  tsp.  salt.  1  cup  mashed  potatoes. 

2  tblsp.  sugar. 

Mix  dry  ingredients.  Mix  milk,  beaten  egg  and  mashed 
potatoes.  Combine  the  two  mixtures  in  smooth  dough  and 
bake  in  quick  oven.  Mrs.  J.  T.  Allen. 

WAR  JOHNNY   CAKE  ■*   <*  <*  <* 

y2  cup  brown  sugar.  2  tblsp.  baking  powder. 

2  tblsp.  molasses.  3  cups  water. 

1  tsp.  salt.  3  cups  corn  meal. 

2  tblsp.  fat.  y2  cup  cornstarch. 
2  cups  of  barley  or  rye  flour. 

Melt  the  fat  in  a  bowl,  add  molasses,  sugar,  salt,  and 
water.  Mix  and  sift  the  dry  ingredients  and  add  to  the 
liquid.  Beat  well,  pour  into  well  greased  pans  and  bake. 
Bake  in  a  moderate  oven  until  done.  If  baked  in  a  shallow 
pan  this  will  require  about  twenty  minutes. 

APPLE  CORN  BREAD  *  *   *  * 

Ji  cup  corn  meal.  3  medium  sized  apples. 

y2  cup  rice  or  barley  flour.  y2  tsp.  baking  powder. 

1  tblsp.  molasses.  y2  tsp.  soda. 

Y$  cup  buttermilk.  1  tsp.  salt. 
1  tblsp.  melted  shortening. 

Mix  all  the  dry  ingredients  together  thoroughly;  add  the 
buttermilk,  molasses  and  shortening,  and  mix  well.  Pour 
into  a  shallow  greased  tin,  and  place  the  apples,  peeled  and 
cut  in  eighths,  over  the  top.  Bake  in  a  hot  oven  three- 
quarters  of  an  hour.     When  done  dust  with  powdered  sugar. 


103 
BREADS  CONSERVATION  RECIPES 

CRACKLING   CORN   BREAD  «*  *  **  <* 

2  cups  corn  meal.  2  tsp.  salt. 

2  cups  cracklings.  Boiling  water. 

Pour  enough  boiling  water  over  mixture  of  corn  meal  and 
salt  to  moisten  but  not  enough  to  make  a  mush.  When  cool, 
work  in  the  cracklings  with  the  fingers.  Form  into  small 
rolls  and  bake  about  30  minutes.     Serve  without  butter. 

Cracklings  are  the  scraps  left  over  after  trying  out  the 
fat.    One-fourth  cup  oil  may  be  substituted  for  the  cracklings. 

TIME-SAVING  CORN  BREAD  *  *  <*  * 

\y2  cups  yellow  corn  meal.       2  tblsp.  baking  powder. 

y2  cup  white  corn   meal.  1  tsp.  salt. 

y2  cup  rice  flour.  3  tblsp.  sugar. 

y2  cup  barley  flour.  2  eggs. 

y2  cup  drippings.  Milk. 

Place  the  dry  ingredients  in  a  bowl,  drop  in  the  two  eggs 
unbeaten,  the  drippings  slightly  melted  and  add  enough  milk 
to  make  a  thick  batter.  Beat  well ;  put  in  greased  pans  and 
bake  in  a  hot  oven  about  twenty  minutes. 

DANDY  CORN  GEMS  *  *  *  * 

2  cups  corn  meal.  y2  tsp.  salt. 

2  cups  corn  flour.  2  eggs. 

1  tblsp.  shortening.  2  cups  milk. 

2  tsp.  baking  powder.  1  tblsp.  brown  sugar. 

Sift  the  corn  meal  and  corn  flour  together,  and  add  the 
shortening.  Pour  enough  boiling  water  over  this  to  mix 
thoroughly.  Add  a  little  milk  to  cool  it.  Beat  in  the  eggs 
and  add  the  sugar,  then  the  remainder  of  the  milk ;  add  the 
baking  powder,  beating  well.  Mrs.  M.  Williams. 

CORN  AND  RYE  BREAD  *  *  *  * 

1  cup  yellow  corn  meal.  2l/>  cups  very  sour  milk. 

2  cups  rye  flour.  %  cup  molasses. 
2  tsp.  soda.  1  tsp.  salt. 

Dissolve  2  even  teaspoons  soda  in  hot  water,  add  salt, 
sour  milk,  molasses,  and  then  the  flour.  Put  in  pans  and  set 
in  warm  place  to  rise  for  one  hour,  or  until  light.  Then  bake 
one  and  one-fourth  hours  in  moderate  oven. 

Mrs.  Ravmond  S.  Perkins. 


104 

CONSERVATION  RECIPES  BREADS 

EGGLESS  CORN  MEAL  AND  RYE  MUFFINS 

y2  cup  corn  meal.  4  tsp.  baking  powder. 

\y2  cups  rye  flour.  1  tblsp.  sugar  or  corn  syrup. 

y2  tsp.  salt.  1  tblsp.  shortening. 

y  cup  milk,  skim  milk,  or  milk  and  water. 

Mix  the  dry  ingredients,  add  liquid  and  melted  shorten- 
ing and  beat  well.  Bake  in  greased  muffin  tins  in  hot  oven 
30  minutes. 

SPIDER  CORN  BREAD  &   &  *  <* 

1  cup  corn  meal.  1^4  cups  milk  or  milk  and  water. 

3/3  cup  rice  flour.  1  slightly  beaten   egg. 

1  tblsp.  shortening.  2  tblsp.  sugar  or  corn  syrup. 

2  tsp.  baking  powder.        1  tsp.  salt. 

Add  beaten  egg  to  one  cup  of  the  liquid  and  stir  in  the 
dry  ingredients  after  mixing.  Heat  frying  pan,  melt  short- 
ening, grease  sides  of  the  pan,  turn  in  the  mixture,  pour  re- 
maining milk  over  the  top  but  do  not  stir.  Place  on  middle 
grate  in  a  hot  oven  and  cook  20  or  25  minutes.  The  sur- 
face will  be  broken  and  creamy.  Cut  like  a  pie  and  serve 
hot. 

NOTE — The  beaten  egg  may  be  added  to  all  the  liquid 
if  preferred  and  three-fourths  reserved  to  pour  over  the  top 
just  before  baking. 

SOUR   MILK   SPIDER   BREAD  ^   ^   *  * 

134  cups  corn  meal.  2  cups  sour  milk. 

1  tsp.   salt.  2  eggs  well  beaten. 

1  tsp.  soda.  2  tblsp.  shortening. 

2  tblsp.  sugar  or  corn  syrup. 

Mix   the   dry    ingredients,   add  eggs    and    milk   gradually 

as  for  a  cake,  adding  all  the  milk  to  the  mixture.     Bake  as 
above. 

FRUIT  GEMS  *  *  *  * 

1  cup  corn   meal.  y2  cup  currants. 

1  cup  milk.  1  tsp.  salt. 

y2  cup  cream  or  milk.  1  tsp.  baking  powder. 

l/2  cup  raisins. 

Cook  meal  and  salt  in  milk  for  20  minutes.  Cool.  Add 
baking  powder  and  beat  thoroughly.  Add  the  fruit  and 
cream  and  bake  in  well  oiled  muffin  tins. 


105 
BREADS  CONSERVATION  RECIPES 

PUMPKIN  CORN  BREAD  <*   <*  *  * 

\y2  cups  corn  meal.  2  cups  pumpkin. 

y2  cup  barley  or  rice  flour.  y2  cup  sugar. 

1  tsp.  salt.  1  tblsp.  hot  water. 

3  tsp.  baking-  powder.  1  egg. 

Yz  tsp.  soda.  1  cup  milk. 

Mix  well  together  the  corn  meal,  flour,  salt  and  baking 
powder.  Beat  the  soda,  sifted,  into  the  pumpkin,  which  has 
been  mixed  with  the  hot  water;  then  add  the  egg  beaten 
lightly,  the  sugar  and  the  milk.  Add  all  to  the  dry  ingredi- 
ents, and  beat  together  well.  Place  in  greased  pans  and  bake 
in  a  moderate  oven  until  brown.  This  will  fill  two  round 
layer-cake  pans.  Mrs.  R.  L.  Reid. 

POTATO  CORN  MEAL  MUFFINS  *  «*   *  <* 

1  cup  sweet  or  Irish  potatoes.        3  tsp.  baking  powder. 
1  cup  corn  meal.  2  tblsp.  syrup. 

y2  cup  any  sifted  flour.  2  tblsp.  shortening. 

\y2  tsp.  salt.  1  or  2  eggs. 

Liquid  to  mix  to  a  medium  batter  {y2  to  ^  cup). 

Add  the  corn  meal,  salt,  syrup,  and  J4  cup  liquid  to  the 
hot  mashed  potato,  place  in  double  boiler  and  steam  10 
minutes.  Add  the  shortening  and  allow  to  cool  thoroughly. 
When  cold  add  the  well  beaten  eggs  and  the  flour,  which  has 
been  sifted  with  the  baking  powder.  Add  enough  more 
liquid,  if  necessary,  to  make  a  somewhat  stiff  batter.  Beat 
thoroughly,  place  in  gem  pans  until  half  filled,  and  bake 
about  25  minutes  in  a  moderately  hot  oven. 

OATMEAL  DROP  BISCUIT  *  <*  *  <* 

1  cup  ground  rolled  oats.  2  tsp.  baking  powder. 

1  cup  corn  flour.  Y>  tsp.  soda. 

1  cup  sour  milk.  1  tsp.  salt. 

y2  cup  water.  2  tblsp.  fat. 

Mix  dry  ingredients ;  add  milk,  water  and  melted  short- 
ening. Drop  on  greased  pan  and  bake  in  a  hot  oven  15  or 
20  minutes. 

If  sweet  milk  must  be  used  omit  the  soda  and  add  two 
more  teaspoons  baking  powder. 

Prof.  Mary  Beals  Vail. 


106 

CONSERVATION  RECIPES  BREADS 

OAT  FLOUR  AND  OAT  MEAL 

OATMEAL  BREAD  *  *  *  * 

1  cup  barley  flour.  2  tblsp.  sugar. 

\]/2  cups  corn  meal.  1  egg. 

y>  cup  cooked  oatmeal.  5  tsp.  baking  powder. 

1  cup  milk.  1  tsp.  salt. 

2  tblsp.  shortening. 

Mix  together  flour,  corn  meal,  salt,  baking  powder  and 
sugar;  add  the  oatmeal,  beaten  egg,  melted  shortening  and 
milk.  Mix  well  and  bake  in  greased  shallow  pan  in  a  mod- 
erate oven  40  to  45  minutes. 

NUT  LOAF  «*  «*  *  ■* 

3  cups  ground  rolled  oats.        y$  cup  chopped  raisins. 
1  cup  rice  flour.  j£  cup  chopped  nuts. 

3  tsp.  baking  powder.  y2  cup  sugar. 

1  egg,  well  beaten.  y2  tsp.  salt. 

Milk,  enough  to  make  a  medium  thick  batter. 

Shortening  may  be  added  if  desired. 

Mix  and  sift  dry  ingredients,  add  nuts  and  raisins  dredged 
with  rice  flour.  Add  the  beaten  egg  and  milk.  Bake  in 
greased  loaf  tins  in  a  medium  oven.  This  makes  two  small 
loaves. 

ROLLED  OATS  AND  CORN  MEAL  MUFFINS 

1  cup  rolled  oats.  1  tblsp.  shortening. 

1  cup  white  corn  meal.  2  tblsp.  sugar. 

3  tsp.  baking  powder.  1  egg,  well  beaten. 

y2  cup  milk.  Y*  tsp.  salt. 

Mix  dry  ingredients.  Add  milk,  egg  and  melted  fat. 
Bake  in  muffin  pans  30  minutes  in  a  moderate  oven. 

OAT  MEAL  MUFFINS  *   <*  *  * 

2  cups  oat  meal.  1  tsp.   shortening. 

\y$  cups  sour  milk.  1  tsp.  soda,  sifted  with — 

J4  cup  sugar.  2  cups  corn  flour. 

2  eggs. 

Soak  oat  meal  in  the  sour  milk  for  several  hours.  Add 
other  ingredients. 


107 
BREADS  CONSERVATION  RECIPES 

CRUMB  MUFFINS  J*  *  <*  * 

\y2  cups  dry  crumbs.  3  tsp.  baking  powder. 

y2  cup  any  flour.  2  tblsp.   syrup. 

1  cup  milk.  1  tblsp.  shortening. 
y2  tsp.  salt.  1  egg. 

Scald  the  milk,  add  the  crumbs  (any  kind)  and  allow  to 
stand  15  minutes;  then  mash  and  beat  to  a  paste.  Add  the 
salt,  syrup,  beaten  egg  yolk,  melted  shortening,  and  the 
flour  and  baking  powder,  sifted  together.  Finally  fold  in  the 
beaten  egg  white.  Pour  into  gem  pans  until  half  filled,  then 
bake  about  20  minutes  in  a  moderately  hot  oven. 

RYE  FLOUR 

Use  rye  alone  seldom  even  if  you  have  it  on  hand.  Its 
gluten  content  makes  it  desirable  for  wheatless  bread.  Mix 
it  with  cereals  lacking  in  gluten. 

RYE  NUT  BREAD  *  <*  <*  * 

2  cups  rye  flour.  2  cups  chopped  walnuts. 
1  cup  rice  flour.  54  CUP  sugar. 
y2  tsp.  salt.  1  cup  milk. 
5  level  tsp.  baking  powder.       1  egg  beaten  light. 
Mix  in  order  given.     Form  in  loaf.     Knead  well ;  place  in 

oblong  tin.     Let  stand  twenty  minutes  and  bake  in  moderate 
oven  fifty  minutes.  Mrs.  J.  P.  McMillin. 

RYE  POPOVERS  *  •*  *  * 

Yz  cup  rye  meal.  1  cup  milk. 

Yl  cup  rice  or  barley  flour.  2  eggs. 

^4  tsp.  salt.  1  tsp.  shortening. 

Mix  and  sift  dry  ingredients.  Add  milk  gradually,  also 
shortening,  then  eggs  well  beaten.  Beat  two  minutes  with 
egg  beater.  Turn  into  hissing  hot  gem  pans,  and  bake  in  hot 
oven  from  thirty-five  to  forty  minutes. 


108 

CONSERVATION  RECIPES  BREADS 

BARLEY  FLOUR 

BARLEY  MUFFINS  >*  *  <*  <* 

2  cups  barley  flour.  4  tblsp.  sugar  or  corn  syrup. 

3  tsp.  baking  powder.        3  tblsp.  shortening. 
\y2  tsp.  salt.  2/z  cup  milk. 

1  well  beaten  egg. 

Put  melted  shortening  and  syrup  in  a  bowl.  Mix  and 
sift  the  dry  ingredients  and  add  alternately  with  the  milk. 
Add  beaten  egg  last.  Add  more  milk  if  necessary  to  make  a 
thin  batter.  Pour  into  greased  muffin  tins  and  bake  in  a 
moderate  oven  about  forty  minutes. 

Good  results  are  also  obtained  when  recipe  is  made  with 
1  cup  barley  flour  and  1  cup  rice  flour  instead  of  2  cups  of 
barley  flour. 

RICE  AND  BARLEY  FLOUR  MUFFINS  S   &  *   ■* 

2  cups  rice  flour.  2  tblsp.  oil. 

1  cup  barley  flour;  reserve  *4  cllP-         1  tsP-  salt. 

2  cups  milk.  3  eggs. 

3  tsp.  baking  powder. 

Mix  yolks  of  eggs,  flour,  milk,  oil  and  salt  together.  Beat 
well ;  add  baking  powder  and  the  reserved  54  CUP  barley 
flour  if  batter  is  too  thin.  Fold  in  the  whites  of  eggs,  pour 
into  greased  muffin  tins  and  bake  thirty  or  forty  minutes. 

Miss  Aileen  Jaffa. 


BARLEY  DROP  BISCUIT  «*  <*  *  «* 

2l/2  cups  barley  flour.  1  tsp.  salt. 

4  tsp.  baking  powder.  ]/2  tblsp.  fat. 

1  cup  milk. 

Mix  dry  ingredients.  Melt  fat  in  measuring  cup  and  add 
about  1  cup  of  milk,  then  add  this  mixture  to  the  dry  in- 
gredients. Mix  quickly  and  lightly.  Drop  by  spoonfuls  on 
greased  pan  and  bake  in  a  hot  oven  fifteen  to  twenty  min- 
utes. 

(One  cup  ground  rolled  oats  or  oat  flour  may  be  sub- 
stituted for  part  of  the  barley  flour.  If  so,  the  flavor  will  be 
improved  by  adding  a  teaspoon  of  sugar). 


109 


BREADS 


CONSERVATION  RECIPES 


BARLEY  MUFFINS 

Yz  cup  barley  flour. 
Yz  cup  corn  flour. 
Yz  cup  soy  bean  flour, 
lj^  cups  sour  milk. 
1  egg. 

Sift  dry  ingredients  together;  add  milk,  egg  and  melted 
shortening.     Bake  in  a  moderate  oven. 


t^*  £&  1£&  %&& 

2  tsp.  baking  powder. 

Yz  tsp.  soda. 

Y2  tsp.  salt. 

2  tblsp.  shortening. 


SOY  BEAN  FLOUR 


1&&         %&fr         <<5*         ^* 

2  tblsp.  brown  sugar. 
1  cup  milk  or  more. 
1  tblsp.  melted  shortening. 
1  egg- 


SOY  FLOUR  MUFFINS 

Y±  cup  soy  bean  flour. 

IY$  cup  barley  flour. 
Y2  cup  rice  or  corn  flour. 
4  tsp.  baking  powder. 
1  tsp.  salt. 
Sift  dry  ingredients.  Beat  egg  slightly,  add  milk  and 
pour  this  mixture  gradually  into  the  dry  ingredients.  Add 
the  melted  shortening.  Bake  in  greased  muffin  tin  in  mod- 
erate oven  twenty  to  twenty-five  minutes. 

SOY   FLOUR  DROP  BISCUITS  ^   <*  Jl   Jl 

Yz  cup  soy  bean  flour.  2  tblsp.  corn  syrup. 

Yz  cup  barley  flour.  1  tsp.  salt. 

Yz  cup  corn  flour.  Y*  tsP-  soda. 

1  tblsp.  shortening.  2  tsp.  baking  powder. 

1  cup  buttermilk  or  sour  milk. 

Add  the  syrup  to  buttermilk  and  melted  fat,  then  sift  in 
the  dry  ingredients.  Mix  well  and  drop  from  the  tip  of  a 
spoon  on  to  a  greased  pan  and  bake  fifteen  to  twenty  min- 
utes in  a  moderately  hot  oven. 


SOY  AND  RICE  FLOUR   MUFFINS 


^*      t^*      t0&      t&* 


Y2  cup  soy  flour. 
2  tsp.  baking  powder. 
1  cup  rice  flour. 
1  level  tsp.  salt. 

Bake   in   well    greased   pans   in 
twenty-five  minutes. 


1  tblsp.  cornstarch. 

1  tsp.  sugar. 

Yz  cup  sweet  milk. 

a   slow   oven   twenty    to 


110 

CONSERVATION  RECIPES  BREADS 

<SOY  AND   CORN  MUFFINS  <*  <*  *  * 

1  cup  soy  flour.  1  pt.  warm  milk  or  water. 

1  cup  corn  meal.  1  tsp.  salt. 

2  tsp.  sugar.  2  tsp.  baking  powder. 

If  water  is  used  add  tablespoon  melted  butter.  Bake  in 
a  moderate  oven. 

GRIDDLE  CAKES  AND  WAFFLES 

GRIDDLE  CAKES  <*  *  *  <* 

1  cup  milk.  y2  cup  corn  or  rice  flour. 

1  egg.  Y\  tsp.  salt. 

1  tblsp.  melted  fat.  4  tsp.  baking  powder. 
\y2  cups  cooked  oatmeal. 

Combine  the  milk,  beaten  egg,  and  melted  fat.  Beat 
this  into  the  cooked  oatmeal.  Add  the  flour,  salt  and  bak- 
ing powder  which  have  been  sifted  together.  Bake  on  a  hot, 
greased  griddle. 

Other  cooked  cereals,  mashed  Irish  potatoes,  sweet  pota- 
toes, etc.  may  be  used  in  place  of  the  oatmeal.  When  rice 
is  used  one-fourth  cup  more  flour  is  necessary. 

CORN  MEAL  GRIDDLE  CAKES  *  <*  *  J> 

1  cup  milk.  3  tsp.  baking  powder. 

24  cup  barley  flour.  y2  tsp.  salt. 

y±  cup  cornstarch.  1  egg. 

24  cup  corn  meal.  1  tblsp.  brown  sugar. 

1  tblsp.  melted  fat. 

Beat  egg  until  light,  add  milk  and  beat  again.  Sift  dry 
ingredients  and  add  the  liquid  slowly.  Mix  well,  adding 
more  milk  if  necessary.  Cook  on  a  hot  griddle,  which  has 
been  well  rubbed  with  salt  to  prevent  sticking. 

CORN  MEAL  GRIDDLE  CAKES  WITH  RICE     *  <*  J» 

\l/2  cups  corn  meal.  1  tsp.  soda. 

1  cup  boiled  rice.  3  tblsp.  rice  flour. 

2  eggs.  \y2  cups  sour  milk. 
1  tsp.  salt. 

Make  into  a  batter  and  fry  in  hot  oil. 


Ill 

BREADS  CONSERVATION  RECIPES 

CORN  MEAL  PANCAKES  *  *  <*  * 

2  cups  corn  meal.  1  egg. 

II  tsp.  salt.  \y2  tsp.  baking  powder. 

Rice  flour.  1  tsp.  molasses. 

Add  salt  to  corn  meal,  and  enough  boiling  water  to  make 
a  batter.  Let  stand  until  cool,  then  add  the  yolk  of  1  egg, 
well  beaten.  Add  flour  to  make  the  proper  consistency,  and 
the  baking  powder  and  molasses.     Fry  on  hot  griddle. 

Mrs.  R.  J.  Graham. 

BARLEY  GRIDDLE  CAKES  *  *  *  * 

\y2  cups  barley  flour.  1  egg. 

1  cup  sour  milk.  J4  tsP-  soda. 

1  tblsp.  sugar.  ]/2  tsp.  salt. 

1  tsp.  baking  powder. 
Mix  well  and  cook  on  hot  griddle.     Serve  at  once. 

BUCKWHEAT  CAKES  *  <*  *  * 

»2  cups  buckwheat.  1%  cups  milk. 

4  tsp.  baking  powder.  y2  tsp.  salt. 

Sift  together  dry  ingredients;  add  milk  slowly;  beat  well 

and  bake  on  hot  greased  griddle.  Serve  with  honey  or  syrup. 

OATMEAL  GRIDDLE   CAKES  #  S  #  & 

1  cup  cooked  oatmeal.  2y2  tblsp.  cornstarch. 

1  cup  milk  or  water.  y2  tsp.  salt. 

1  tblsp.  fat.  2  tsp.  baking  powder. 

y$  cup  barley  flour.  2  eggs. 

Melt  the  fat,  add  the  cooked  oatmeal  and  mix  well.  Beat 
the  eggs  lightly,  add  to  the  oatmeal  together  with  the  liquid. 
Mix  and  sift  the  barley  flour,  cornstarch,  salt  and  baking 
powder  and  add  to  the  first  mixture.  Beat  all  thoroughly. 
Bake  on  a  hot  griddle. 

POTATO  CAKES  <*  *  *  * 

1  cup  cold  mashed  potatoes.         2  tblsp.  baking  powder. 

1  cup  of  any  flour  or  corn  meal.  1  tsp.    salt. 

24  cup  milk.  1  tsp.  sugar. 

1  egg.  1  tblsp.  shortening. 

Beat  eggs,  add  milk,  and  flour  sifted  with  dry  ingredients. 
Mix  and  bake  on  hot  griddle. 


112 

CONSERVATION  RECIPES  BREADS 

OATMEAL  WAFFLES  *  *  <*  <* 

1  cup  cooked  oat  meal.  l/2  tsp.  salt. 

1  cup  water.  2  tsp.  baking  powder. 

2  tblsp.  shortening.  2  eggs. 
2  tblsp.  cornstarch. 

Mix  the  oatmeal  and  water  and  stir  until  smooth  before 
adding  the  egg  yolks  and  the  melted  fat.  Sift  in  the  dry- 
ingredients,  and  beat  all  until  smooth.  Now  fold  in  the 
stiffly  beaten  whites  of  eggs,  and  bake  on  a  hot  waffle  iron. 

RICE  FLOUR  WAFFLES  ^   ^  ■*   <* 

2  cups  rice  flour.  2  tblsp.  oil. 
]/2  cup  barley  flour.  2  eggs. 

y2  cup  cornstarch.  1  tsp.  salt. 

3  tsp.  baking  powder.  \y2  cups  milk. 

Sift  dry  ingredients  together.  Beat  eggs  separately.  Add 
ihe  yolks,  milk  and  oil  and  last  the  stiffly  beaten  whites  of 
the  eggs. 


CORN   MEAL   OR  RICE   WAFFLES  #  <*  <*   <* 

y2  cup  corn  meal.  1  tblsp.  melted  shortening. 

y2  cup  corn  or  rice  flour.  y2  tsp.  soda. 

1  cup  boiled  rice.  1  tsp.  salt. 

2  eggs,  well  beaten.  1  cup  sour  milk  or  buttermilk. 

Sift   together   dry   ingredients.      Add    rice   and    other   in- 
gredients and  beat  thoroughly. 


RICE  WAFFLES  &   *  *  * 

l^i  cups  non-wheat  flour.  ?/$  cup  boiled  rice. 

2  tblsp.  sugar.  1  egg. 

2y2  level  tsp.  baking  powder.  1%  cups  milk. 
%  tsp.  salt. 

Mix  sugar,  salt,  flour  and  baking  powder.     Work  rice  in 
thoroughly,  add  milk  and  egg.     Cook  slowly  on  medium  hot 

waffle  iron  well  greased.  Mrs.  C.  F.  Adams. 


113 

BREADS  CONSERVATION  RECIPES 

STEAMED  BREADS 

GOLDEN  BREAD  S  S  S  * 

1  cup  yellow  corn  meal.  V2  tsp.  salt. 

1  cup  rye  or  barley  flour.  1  tsp.  soda. 

Yz  cup  corn  syrup  or  molasses.  2  cups  sour  milk. 

y2  cup  currants,  seeded  raisins,  or  nuts  dredged  with  rice 
flour  may  be  added,  if  desired.  Pour  into  well  greased  bak- 
ing powder  tins  and  steam  three  or  four  hours,  or  put  in  a 
fireless  cooker.  Remove  covers  and  dry  in  the  oven.  This 
makes  two  loaves. 

BROWN  BREAD  *  *  *  <* 

\V2  cups  corn  meal.  2]/2  tsp.  soda. 

\y2  cups  rye  meal  or  barley  flour.       2  cups  sour  milk. 
1  tsp.  salt.  }i  cup  molasses. 

1  cup  seeded  raisins  or  chopped  prunes  ~n 

Follow  directions  for  Golden  Bread. 

"RYE  AND  INJUN"  *  <*  <*  <* 

\y^  cups  sweet  milk.  y2  cup  molasses. 

3  tsp.  baking  powder.  \y2  cups  rye  flour. 

54  tsp.  soda.  \y2  cups  corn  meal. 
y2  tsp.  salt. 

Sift  the  dry  ingredients ;  add  the  milk  to  the  molasses, 
and  stir  the  mixture  into  the  dry  ingredients.  Mix  well, 
and  steam  in  a  double  boiler  two  hours.  This  quantity 
makes  one  good  sized  loaf  or  two  small  ones.  Steam  large 
loaf  two  hours,  or  small  ones  one  and  one-half  hours.  Turn 
out  en  tins  and  set  in  hot  oven  a  few  minutes  to  dry.  Serve 
at  once.  If  sour  milk  is  used,  2  cups  will  be  required,  with 
Y$  teaspoonful  of  soda  and  1  teaspoonful  of  baking  powder. 

Mrs.  E.  W.  Barnhart. 

STEAMED  CORN  BREAD  *  *  *  * 

2  cups  corn  meal.  1  level  tsp.  salt. 

1  cup  flaked  oats.  1  level  tsp.  soda. 

2  cups  sour  milk  or  buttermilk.        Raisins. 
y2  cup  brown  sugar.  Nuts. 
Mix  in  order  given,  and  steam  three  hours. 


114 

CONSERVATION  RECIPES  BREADS 

BOSTON   BROWN   BREAD— NO.   I  *  *  <*  <* 

1  cup  corn  meal.  1  cup  sour  milk. 

\l/2  cups  barley  flour.  1  tsp.  soda. 

2/z  cup  rolled  oats.  1  tsp.  salt. 

1  cup  mashed  potatoes.  1  tblsp.  oil. 

1  cup  molasses. 

Mix  and  put  into  well  greased  molds ;  steam  three  hours. 
y2  cup  raisins  may  be  added  if  desired. 

BOSTON   BROWN   BREAD— NO.   II  *  *  #   * 

2  cups  corn  meal.  1*4  tsp.  soda. 
2  cups  rye  meal.  1J4  tsp.  salt. 
1*4  cups  molasses.  1  cup  raisins. 
2j4  cups  milk  or  water. 

Mix  in   order   given   and  steam   three    hours.      Old    New 

England  recipe.  Mrs.  C.  C.  Hyde. 


CRACKERS 

CORN  MEAL  CRISPS   (Salad  Wafers)  j*  #  #  j* 

y2  cup  corn  meal.  1  tblsp.  fat. 

J/2  cup  potato  flour.  3  tblsp  milk. 

y2  tsp.  salt. 

Sift  together  the  dry  ingredients.  Melt  the  fat  and  add 
to  the  flour  with  sufficient  liquid  to  make  a  dough  that  can 
be  rolled  thin.  Cut  into  diamond  or  other  shapes.  Bake  in 
a  quick  oven  until  golden  brown.  Makes  60  to  65  v/afers 
2x2  inches. 

If  desired,  after  rolling  out  the  dough,  sprinkle  with 
grated  cheese  and  paprika  and  make  into  cheese  straws. 

CORN  WAFERS  ■*   <*  <*  * 

1  cup  corn  meal.  54  tsp.  salt. 

y2  cup  potato  flour  or  cornstarch.    34  cup  shortening. 

3  tblsp.  sugar.  Milk  or  water. 

1  tsp.  baking  powder. 

Mix  dry  ingredients  together,  adding  enough  milk  or 
water  for  soft  dough.  Drop  from  a  spoon  on  greased  pan, 
and  bake  fifteen  or  twenty  minutes.  Should  be  about  the 
thickness  of  cookies.  Mrs.  A.  J.  Thompson. 


115 
BREADS  CONSERVATION  RECIPES 

SCOTCH  OAT  CRACKERS  •*  *  *  <* 

2  cups  rolled  oats.  \y2  tblsp.  fat. 

54  cup  milk.  %  tsp.  soda. 

y$  cup  molasses.  1  tsp.  salt. 

Grind  or  crush  the  oats  and  mix  with  the  other  materials. 
Roll  out  in  a  thin  sheet  and  cut  in  squares.  Bake  for  twenty- 
minutes  in  moderate  oven.     Makes  three  dozen  crackers. 

OAT  CRACKERS  *  *  *  * 

2  cups  rolled  oats.  y2  tsp.  salt. 

3  tblsp.  oil.  Water. 

Rub  well  together  with  the  hands,  adding  sufficient  boil- 
ing water  to  make  a  very  stiff  dough.  Roll  thin  on  board 
with  a  little  barley  flour.  Cut  any  shape  and  bake  in  slow 
oven  until  light  brown  and  very  crisp. 

Bertha  H.  Fairbanks. 

CRISP  CORN  BREAD  *  *  *  * 

3  cups  milk.  \y2  cups  corn  meal. 

1  tsp.  salt. 

Mix  the  ingredients  and  spread  in  shallow  greased  pan 
to  about  34  mcn  in  depth.  Bake  in  a  moderate  oven, 
until  crisp.  Sprinkle  grated  cheese  over  this  just  before  it  is 
ready  to  be  taken  from  the  oven  and  serve  with  salad. 

WHEATLESS  YEAST  BREADS 

Acceptable  yeast  breads  are  difficult  to  make  without  any 
wheat  or  rye.  A  loaf  as  light  as  wheat  bread  is  expected 
and  as  yet  this  result  has  not  been  secured  even  by  experts. 
From  50  to  70  per  cent  of  flour  high  in  gluten  is  still  found 
to  be  necessary  in  order  to  produce  a  loaf  that  is  salable  and 
will   keep. 

New  combinations  are  being  published  daily  by  those  who 
are  making  an  effort  to  meet  this  problem  in  the  home  and 
hotels  and  restaurants.  These  recipes  are  for  breads  made  in 
large  quantities.  Those  giving  the  best  results  when  reduced 
to  small  proportions  are  submitted  here  in  an  effort  to  re- 
duce the  waste  in  cereals  caused  by  individual  experimenta- 
tion. 

But  it  is  well  to  bear  in  mind  that  these  breads  are  more 
difficult  to  make  than  wheat  breads  and  should  not  be  at- 
tempted  by   those   who   have   been    unsuccessful    in    making 


116 

CONSERVATION  RECIPES  BREADS 

yeast  breads  in  the  past.     Conservation  quick  breads  should 
be  substituted. 

In  making  these  breads  it  is  advisable  to  handle  the  dough 
as  little  as  possible.  The  following  recipes  for  Beaten 
Breads  will  suggest  the  method : 

BEATEN  BREADS 

Good  results  have  been  obtained  by  the  use  of  eggs  and 
cereals  thickened  by  scalding.  This  method  is  best  adapted 
to  corn  and  oatmeal  but  it  gives  a  dough  too  soft  to  be 
kneaded.  A  fine  grain  may  be  secured  by  beating  thoroughly. 

The  proportion  of  yeast  in  the  following  recipes  is  in- 
tended for  quick  process  bread  to  be  raised  and  baked  during 
the  day,  requiring  about  five  hours.  If  set  over  night,  omit 
half  the  yeast.  Attention  has  already  been  called  to  the  fact 
that  with  the  conservation  flours  the  smaller  the  loaf  the 
better  the  result.  So  it  is  advised  to  bake  the  bread  mixtures, 
whenever  possible,  in  muffin  or  layer  cake  tins. 

EGG   CORN   BREAD  j*  #  *  # 

Zy2  cups  barley  flour.  1  egg. 

1  cup  corn  meal.  2  tblsp.  syrup  or  sugar. 

1  yeast  cake.  2  tsp.  salt. 

1  cup  boiling  water. 

Pour  the  boiling  water  over  the  corn  meal  and  allow  to 
cool.  Then  add  the  other  ingredients.  Beat  well,  put  in 
greased  bread  pan  and  when  double  its  bulk  bake  in  mod- 
erate oven  fifty  minutes. 

EGG  OAT  BREAD  **   **  #  <* 

1  cup  rolled  oats.  1  cup  boiling  water. 

2  cups  barley  flour.       1%  cups    milk. 

1  cup  corn  meal.  2  tblsp.  syrup,  molasses  or  sugar. 

1  yeast  cake.  2  tsp.  salt. 

1  egg  (may  be  omitted). 

Scald  corn  meal  with  the  boiling  water.  When  cool  add 
the  other  ingredients,  the  rolled  oats  last.  Mix  well,  put  in 
greased  pan  and  when  double  its  bulk  bake  in  moderate  oven 
fifty  minutes. 

Oat  flour  or  ground  rolled  oats  may  be  used  in  the  place 
of  rolled  oats.  This  is  a  coarse  bread  if  the  oats  are  used 
un  ground. 


117 
BREADS  CONSERVATION  RECIPES 

KNEADED  BREADS 

A  bread  board  is  not  Required  for  any  of  these  breads.  The 
dough  is  soft  and  may  be  cut  down  and  kneaded  in  the  bowl 
by  using  rice  flour  on  the  hands. 

All  of  these  breads  are  better  baked  in  small  portions  or 
small  loaves. 

Stiffly  beaten  whites  of  eggs  folded  into  the  dough  before 
molding  give  a  lighter  bread. 

It  is  well  to  moisten  the  surface  with  milk  or  with  a 
mixture  made  by  beating  the  yolk  or  the  white  of  an  egg  in 
1  tablespoon  of  cold  water.  To  give  a  smooth  surface,  this 
should  be  repeated  before  baking. 

YEAST  BREAD  <*  <*  *  * 

2  heaping  cups  barley  flour. 

%  cup  cornstarch  and  rice  flour  mixed. 

1  cake  yeast  (y2  if  set  over  night). 

2  tblsp.  sugar. 

1  tblsp.  shortening. 

1  egg. 

1  tsp.  salt. 

Mix  the  same  as  wheat  yeast  bread.  Set  aside  until 
double  in  bulk.  Work  down  with  the  tips  of  the  fingers  and 
shape  into  loaves ;  put  into  small  well  greased  pans.  When 
again  double  in  bulk,  bake  in  moderate  oven  fifty  minutes. 
May  be  shaped  as  rolls  and  baked  in  hot  oven  for  twenty 
minutes. 

Palace  Hotel — Modified  by  Fremont  High  School. 


In  the  following  three  recipes,  the  dough  is  not  elastic 
like  that  of  wheat  breads  after  the  first  rising.  It  looks 
more  like  a  thick  drop  cake  batter  after  the  last  of  the  flour 
is  added  and  must  be  scraped  from  the  spoon  into  the  muf- 
fin or  bread  pans.  It  cannot  be  molded.  Moisten,  and  set 
in  a  warm  place  to  rise  and  the  dough  will  gradually  take 
the  shape  of  the  pans,  thicken,  and  rise  rapidly  to  double  its 
bulk.  When  baked  it  has  the  texture  of  wheat  bread  and 
a  crisp  crust. 


118 

CONSERVATION  RECIPES  BREADS 

BREAKFAST  ROLLS  ■*   *  <*   * 

1  cup  barley  flour.  1  tblsp.  shortening. 

1  cup  rice  flour.  1  egg. 

1J4  CUPS  potato  flour.  1  to  iy  cups  milk. 

y2  cup  corn  flour.  \y2  tsp.  salt. 

1  cake  compressed  yeast.  \l/2  tsp.  sugar. 

Be  sure  to  mix  the  sugar,  shortening,  eggs,  and  salt  first. 
Rub  these  ingredients  until  very  light.  To  this  mixture  add 
y2  cup  of  the  milk.  Dissolve  the  yeast  in  y2  cup  of  of  the 
milk.  Sift  the  flours  together.  Add  y2  portion  of  the  flour 
to  the  mixture  of  sugar,  shortening,  eggs,  salt  and  milk. 
Add  yeast  and  the  rest  of  the  flour  to  this  mixture  and  make 
into  a  dough.  Brush  over  with  milk  or  with  yolk  of  egg 
beaten  with  a  teaspoonful  of  water.  Let  it  rise  in  a  warm 
place  for  two  hours  then  break  down.  Let  it  rise  for  another 
hour.  Make  it  into  rolls  or  loaves.  Rebrush  surface.  Let  it 
rise  again  on  the  top  of  a  warm  oven  about  thirty  minutes. 
Then  bake.         E.  B.  Liedholt,  Chief  Chef,  Hotel  Oakland. 

TOAST    BREAD  J*  <*  #  J* 

2  cups  potato  flour.  2  cups  milk. 
1  cup  barley  flour.  4  tsp.    sugar. 

1  cup  oat  flour.  4  tsp.  shortening. 

1  cup  corn  flour.  \y2  tsp.  salt. 

1  cup  rice  flour.  1  cake  compressed  yeast. 

Proceed  as  for  breakfast  rolls,  but  let  it  rise  for  two  and 
a  half  hours  in  a  warm  place  for  the  first  time.  The  second 
time  let  it  rise  only  half  that  time.  Put  into  loaves,  brush 
surface  with  milk  or  with  yolk  of  egg  beaten  with  1  tea- 
spoonful  of  water  and  bake  for  one  hour. 

E.  B.   Liedholt,  Chief  Chef,  Hotel  Oakland. 

POTATO  BREAD  *  <*  *  * 

6  boiled  mashed  potatoes.  2  tblsp.  sugar. 

1  cup  barley  flour.  1  tsp.  soda. 

1  cup  corn  flour.  1   tblsp.  drippings. 

1  cup   rice   flour.  3  cups  liquid. 

1  yeast  cake  (2  for  quick  process). 

Sift  the  flours  together.  Stir  the  potatoes  to  a  cream  with 
the  drippings  and  sugar;  gradually  add  the  warm  liquid  in 
which  the  potatoes  were  boiled ;  beat  in  the  flour  previously 


119 
BREADS  CONSERVATION  RECIPES 

wet  with  some  of  the  liquid  to  prevent  lumping;  then  add 
the  dissolved  yeast  cake  and  the  soda.  Cover  lightly,  if  the 
weather  is  warm ;  closely,  if  cold-  Set  to  rise  over  night  in  a 
vvaiin  place.  In  the  morning  add  enough  of  the  same  mixture 
of  flours  (about  3  cups)  to  make  bread  dough.  Put  in  pans. 
Let  it  rise  again  until  light,  about  one  hour,  then  bake. 

ENGLISH  BUNS  *  *  *  * 

1  cup  barley  flour.  %  cup  luke  warm  water. 

1  cup  rice  or  corn  flour.  1  tblsp.  sugar. 

1  tblsp.  shortening.  %  cup  broken  nuts. 

}i  cake  compressed  yeast.         %  cup  raisins,  chopped. 

2  eggs. 

Mix  and  sift  the  flours.  Pour  flour  into  a  bowl ;  break 
the  eggs  in  whole.  Add  the  melted  shortening,  the  yeast 
(which  has  been  dissolved  by  breaking  into  a  cup  and  mixing 
it  with  the  sugar),  and  the  luke  warm  water.  Stir  until  all 
are  mixed ;  beat  well,  put  in  warm  place  to  rise  one  and  one- 
half  hours.  Then  sprinkle  sugar,  nuts  and  raisins  over  top, 
mix  very  lightly  with  a  spoon.  Drop  into  well  buttered  gem 
pans;  let  it  rise  one-half  hour.     Bake  twenty-five  minutes. 

LUNCH  OR  DINNER  ROLLS  &  *  &  & 

2  cups  barley  flour.  1  or  2  eggs. 

1  cup  rice  or  potato  flour.  1  tblsp.  shortening. 

1  cup  corn  flour  or  buckwheat.  2  tsp.  sugar. 

1  cake  compressed  yeast.  1  tsp.  salt. 

1  cup  warm  milk. 

Dissolve  yeast  by  breaking  into  a  cup  and  mixing  with 
1  teaspoonful  of  sugar  and  let  it  stand  while  mixing  other 
ingredients.  The  flours  should  be  mixed  and  sifted  well. 
Melt  the  shortening  in  the  warm  milk ;  add  sugar,  salt,  and 
well  beaten  egg,  and  last  the  yeast.  Add  enough  flour  to 
make  a  stiff  batter.  Beat  well,  set  it  in  a  warm  place  and  let 
it  rise.  Add  more  flour  to  make  a  soft  dough.  Knead  brisk- 
ly until  full  of  air  bubbles.  Let  it  rise  and  then  make  into 
rolls.  Brush  over  and  let  it  rise  in  pans  and  then  bake  in  a 
quick  oven. 

BISCUIT  OR  FINGER  ROLLS  *>  *  *  * 

The   sponge   from   any  of  the   foregoing  recipes   may  be 

varied  in  a  number  of  ways.     Instead  of  shaping  into  loaves, 


120 

CONSERVATION  RECIPES  BREADS 

divide  the  dough  into  small  portions  and  roll  each  with  your 
hand  into  round  shape  for  a  common  biscuit,  or  bake  them 
in  muffin  pans.  Or  roll  each  ball  under  the  hand  on  the 
board  until  about  a  finger's  length.  Place  them  close  to- 
gether in  two  rows  in  a  long  shallow  pan. 

GOFFEE  BREAD  <*  <*  <*  * 

To  make  a  coffee  bread,  spread  the  dough  for  Biscuit  or 
Finger  Rolls  evenly  in  oiled  layer  cake  pans ;  sprinkle  with 
nut  mixture,  let  it  rise,  and  bake  in  a  hot  oven. 


FILLING  FOR  COFFEE  BREAD  ■*   <*  <*   <* 

y  cup  light  brown  sugar,  sifted. 

1  tsp.  oleomargarine,  melted.    *4  to  */£  cup  chopped  nuts. 

%  to  y2  cup  chopped  raisins.    y±  tsp.  cinnamon. 

Mix  all  together  and  spread  on  the  bread  before  baking. 
Coffee  bread  may  be  rolled  with  the  filling,  cut  in  slices 
and  then  baked. 


DUTCH  APPLE  CAKE  <*  *  *  <* 

To  make  Dutch  Apple  Cake,  cover  the  surface  thinly  with 
sliced  apples  instead  of  with  the  filling,  pressing  the  edges 
of  each  slice  into  the  dough.  Sprinkle  with  cinnamon  and 
sugar,  and  bake. 

Raisins,  currants,  nuts,  or  dates  are  an  addition  to  any 
bread.  They  may  be  kneaded  into  the  dough.  The  grated 
rind  of  a  lemon  or  a  little  lemon  juice  may  be  added. 

This  fruit  dough  may  be  baked  as  for  coffee  bread  with  a 
slightly  sweetened  meringue  on  top. 

Muffins  or  rolls  may  also  be  frosted  before  baking.  If, 
while  baking,  the  plain  breads  or  rolls  are  brushed  over  with 
slightly  beaten  white  of  egg  diluted  with  1  tablespoonful 
of  cold  water,  a  smoother  surface  will  result.  Oil  should 
not  be  used. 

Two  thin  rounds  of  dough  with  a  coating  of  egg  yolks 
between  will  give  a  sandwich  roll  that  will  pull  apart  easily 
after  baking. 


121 
BREADS  CONSERVATION  RECIPES 

RYE  WITH  OTHER  FLOURS  *  *  <*  <* 

The  use  of  rye  alone  in  breads  is  not  recommended.  Be- 
cause of  its  high  gluten  content  it  is  needed  for  export  and 
can  no  longer  be  regarded  as  a  substitute  for  wheat. 

The  following  recipe  containing  rye  is  submitted  for  use 
if  }'OU  have  rye  flour  on  hand.  It  gives  a  desirable  loaf  that 
cuts  well  and  keeps  well: 

RYE  WITH   OTHER  FLOURS  <*  ■*  *  * 

2  cups  rye  flour.  1  cake  if  set  over  night. 

1  cup  barley  flour.  1  pt.  water  or  potato  water. 

1  cup  rice  flour.  1  pt.  milk. 

1  cup  corn  flour.  1  tblsp.  sugar. 

1  large  potato.  1  tblsp.  salt. 

2  cakes  of  yeast,  or 

Enough  rye  or  barley  flour  to  make  a  dough  that  does  not 
stick  to  the  fingers  (about  2  cups). 

Pare  and  cook  the  potato,  drain,  saving  the  water.  Mash 
the  potato  and  all  the  liquid  and  the  yeast  dissolved  by  stir- 
ring in  the  sugar.  Sift  in  the  measured  dry  ingredients  and 
add  the  extra  flour.  Allow  to  rise  until  light.  Knead  well. 
Place  in  oiled  pans  in  a  warm  place  to  rise  again.  Bake 
when  double  in  bulk.  This  bread  requires  more  kneading 
than  wheat  bread.     This  recipe  makes   four  loaves. 


122 

CONSERVATION  RECIPES  SANDWICHES 

SANDWICHES 

Mrs.  R.  H.  Wetmore,  Editor. 

The  following-  recipes  have  been  somewhat  changed  from 
their  original  form,  to  comply  with  the  latest  rulings  of  the 
Food  Administration.  During  the  wheat  shortage  it  is  not 
desirable  to  encourage  the  making  of  sandwiches  at  all.  To 
meet  certain  imperative  needs  such  as  school  lunches,  use  the 
fillings  suggested  below  on  non-wheat  breads,  crackers, 
wafers,   muffins   and   biscuits. 

When  the  restriction  on  wheat  is  lifted  it  will  be  a  simple 
matter  to  reinstate  bread  in  all  the  lists  of  ingredients. 

COTTAGE  CHEESE  FILLING  <*  <*  <*  <* 

Cottage  cheese.  Pimientos. 

Spread  a  layer  of  cottage  cheese  on  any  kind  of  bread,  put 
strips  of  pimiento  on  top  of  the  cheese  and  place  half  of  a 
walnut  in  the  center  of  each.  Mrs.  C.  Bacon. 

EGG  FILLING  <*  <*  <*  <* 

Hard   boiled   eggs.  Mayonnaise. 

Lettuce. 

Chop  hard  boiled  eggs  fine,  marinate  with  a  few  drops  of 
vinegar,  oil,  salt  and  pepper.  Then  mix  with  mayonnaise  and 
spread.  Mrs.  W.  E.  Leland. 

NUT  AND   RAISIN  FILLING  <*  <*  <*  <* 

Nuts.  Orange  juice. 

Raisins.  Honey. 

To  each  cupful  of  finely  chopped  nuts  and  raisins  add  a 
few  drops  of  orange  juice.  Spread  bread  with  honey,  then 
with  mixture.  Mrs.  W.  E.  Leland. 

NUT  AND  CHEESE  FILLING  *  <*  *  * 

1  cream  cheese.  y2  cup  pecan  meats. 

6  olives.  Chive  butter. 

Rub   cheese  to  a  paste  and   add  olives  and   nuts,   finely 

chopped.     Spread  thin  slices  of  war  bread  with  chive  butter, 

and   an   equal   number   of  slices  with   cheese   mixture.     Put 

them  together. 


123 
SANDWICHES  CONSERVATION  RECIPES 

CHIVE    BUTTER    FILLING  <*   *  *  <* 

%  cup  butter.  Salt. 

2  tblsp.  chives.  Cayenne. 

Cream  butter,  add  finely  chopped  chives  and  season  with 
salt  and  cayenne.  Mrs.  R.  H.  Wetmore. 

SHRIMP    AND    CUCUMBER   FILLING  ^  «*  *  * 

Anchovy  paste.  Butter. 

Shrimps.  Cucumbers. 

Mayonnaise. 

Spread  thin  slices  of  war  bread  with  mixture  made  of  one 
part  anchovy  paste  and  one  part  butter.  Chop  finely  1  cup 
picked  shrimps,  add  1  tablespoonful  finely  chopped  sliced 
cucumbers  and  1  tablespoonful  mayonnaise.     Spread  thickly. 

Mrs.  M.  Dolan. 

GINGER  FILLING  ■*  ■*  *  * 

Cream  cheese.  War  bread. 

Preserved  ginger.  Butter. 

Spread  thin  slices  of  War  bread  or  Boston  brown  bread 
with  one  part  cream  cheese  and  one  part  butter  and  finely 
chopped   preserved   ginger.  Mrs.   M.    Dolan. 

OLIVE   FILLING  *  <*   * 

Ripe  olives.  Sweet  pickles. 

Paprika.  Mayonnaise. 

Chop  olives  and  pickles  fine.  Add  dash  of  paprika  and 

mayonnaise  to  moisten.  Mrs.  J.  C.  Bacon. 

CHEESE  AND  MARMALADE  FILLING  <*  **  ^   •* 

Neufchatel  cheese.  Orange  marmalade. 

Spread  cheese  on  one  slice  of  bread,  orange  marmalade  on 

the  other  put  together  and  press  edges.  Mrs.  W.  E.  Leland. 

NUT  AND   DATE   FILLING  <*  <*  <*  * 

1  cup  walnut  meats.  Cream  or  mayonnaise. 

1  cup  stoned  dates. 

Mix  dates  with  finely  chopped  walnut  meats  and  moisten 
with  a  little  cream  or  mayonnaise.  Spread  thin  slices  of  any 
kind  of  bread,  and  press  together.  D.  E.  Wetmore. 


124 

CONSERVATION  RECIPES  SANDWICHES 

PEANUT  BUTTER  FILLING  *  *  *  * 

Peanut  butter.  Milk. 

Put  a  small  amount  of  peanut  butter  into  a  bowl  and  add 
to  it,  a  few  drops  at  a  time,  a  few  teaspoonfuls  of  hot  milk, 
beating  until  it  is  the  consistency  of  thick  cream.  Then 
spread  on  any  kind  of  war  bread.         Mrs.  R.  H.  Wetmore. 

APPLE  FILLING  *  <*  <*  * 

1  large  apple.  Lemon  juice. 

Yz  cup  raisins. 

Chop  the  apple  and  raisins  together  until  fine  and  spread 
on  thin  slices  of  buttered  wheatless  bread.  Sprinkle  with 
lemon  juice  and  put  two  slices  together. 

FISH  FILLING  J»   J»  *  * 

Fish.  Butter. 

Mayonnaise. 

Tuna,  sardines,  or  any  left  over  fish  may  be  mixed  with 
mayonnaise  and  spread  on  buttered  bread. 

Mrs.  W.  H.  Cameron. 

BAKED  BEAN  FILLING  <*  *  *  «* 

Cold  baked  beans.  Bread. 

Chili  sauce  or  plain  mustard. 

Mix  beans  with  sauce  or  mustard  and  put  between  slices 
of  any  kind  of  bread.  Mrs.  H.  H.  Meyers. 

OLIVE  FILLING  <*  <*  <*  <* 

Queen  olives,  chopped  fine.  Cheese,  finely  grated. 

French   dressing. 
Mix  olives  thoroughly  with  French  dressing  and  spread  on 

unbuttered  wheatless  bread.     Sprinkle  cheese  on  top. 

Mrs.  W.  E.  Leland. 

CHICKEN  FILLING  ■*   <*  <*  <* 

Chicken.  Mayonnaise. 

Celery.  Butter. 

Mince  chicken,  add  finely  chopped  celery,   moisten   with 

mayonnaise  and  spread  on  any  kind  of  buttered  bread. 

Mrs.  W.  H.  Cameron. 


125 
SANDWICHES  CONSERVATION  RECIPES 

FIG  FILLING  <*  *  <*  <* 

Figs.  Orange  juice. 

Nuts.  Brown  bread. 

Chop  figs  fine,  add  water  to  make  a  thing  paste  and  boil 
gently  until  thick  enough  to  spread.  Add  nut  meats,  chopped 
fine,  a  little  orange  juice  and  spread  on  slices  of  brown 
bread.  Mrs.  J.  C.  Bacon. 


126 

CONSERVATION  RECIPES  CAKES 

WHEA  TLESS  CAKES  &  COOKIES 

In  making  cakes  from  substitute  flours  it  is  well  to  sift 
the  flour  several  times.  Use  the  same  methods  for  making  a 
light  batter  as  for  wheat  flour  cakes.  These  cakes  require 
longer  and  more  careful  baking.  Use  a  moderate  oven  and 
for  a  loaf  cake  do  not  light  the  oven  before  the  cake  is  put  in. 

More  salt  and  less  shortening  or  none  at  all  is  required. 
These  cakes  should  be  more  highly  flavored  or  served  with  a 
jelly  or  tart  filling. 

Satisfactory  Cakes  and  Cookies  may  be  made  from  any 
one  of  the  substitute  flours  alone,  or  from  their  products, 
such  as  cornflakes ;  but  in  changing  a  standard  white  flour 
recipe  it  is  wiser  to  use  a  mixture  of  the  substitute  flours. 
The  batter  for  these  cakes  should  be  thin. 

Conservation  flours  are  especially  well  adapted  to  spice 
cakes  or  ginger  breads ;  for  sour  milk  and  molasses  make 
a  desirable  batter  and  the  spices  modify  the  flavor  and  color 
when  this  is  objectionable. 

Sponge  Cakes,  in  which  eggs  alone  are  used  for  leaven- 
ing, are  to  be  recommended  at  this  time  when  hot  quick 
breads  are  used  so  extensively,  for  these  cakes  have  much 
the  same  consistency  as  yeast  breads,  contain  no  baking  pow- 
der, and  are  served  cold. 

BARLEY  FLOUR  CAKES  AND  COOKIES 

BARLEY  FLOUR  SPONGE  CAKE         &  £  S    * 

l/2  cup  barley  flour.  Vi  tsp.  salt. 

1  tsp.  baking  powder.  1  tsp.   lemon  juice. 

34  cup  white  or  brown  sugar.  2  eggs. 

1  tsp.  hot  water  to  melt  the  sugar. 

Beat  yolks  of  eggs  until  stiff  and  lemon  colored ;  add 
sugar  very  gradually,  beating  with  an  egg  beater  as  long  as 
possible.  Add  the  water  and  lemon  juice,  (grated  rind  of 
lemon  or  orange  may  also  be  added)  and  then  the  flour  mix- 
ed and  sifted  with  the  baking  powder  and  salt.  Fold  in  the 
stiffly  beaten  whites  of  eggs  last.  Bake  thirty  or  forty 
minutes  in  a  moderate  oven.  A  tube  pan  is  especially  good 
for  baking  sponge  cake.     Makes  1  loaf. 


127 
COOKIES  CONSERVATION  RECIPES 

BARLEY  FLOUR  JELLY  ROLL  *  *  *  * 

1  cup  barley  flour.  3  tsp.  baking  powder. 

y2  cup  rice  flour,  or  1  egg. 

\y2  cups  barley  flour.  6  tblsp.  hot  water. 

Mix  and  sift  dry  ingredients.  Stir  in  well  beaten  egg. 
Add  hot,  but  not  boiling,  water  and  beat  until  smooth.  This 
should  be  a  thin  batter.  Pour  into  a  shallow,  well  greased 
pan  (preferably  oblong)  to  a  thickness  of  not  more  than  y^ 
inch.  Bake  in  a  slow  oven  twenty  to  thirty  minutes.  Makes 
two  jelly  rolls. 

FILLING  JT  «H  iJi  41 

Select  a  glass  of  jelly  or  jam.  Beat  with  a  fork  until  soft. 
Remove  cake  from  pan  on  to  a  sheet  of  paper  well  dusted 
with  rice  flour,  trim  off  crusty  edges,  spread  evenly  but 
thinly  with  jelly  filling.  Roll  while  hot  by  lifting  edge  of 
paper.  Wrap  tightly  in  a  clean  towel  until  cool  or  it  will 
not  keep  its  shape.  The  filling  may  be  prepared  while  cake 
is  baking.  When  due  care  is  taken,  the  cake  will  not  crack. 
Some  prefer  to  turn  the  cake  out  on  a  slightly  moist  cloth 
in  order  to  prevent  cracking. 

BARLEY   SPICE   CAKE    (Standard    Recipe)         *  <*  *  <* 

3}£  cups  barley  flour.  1  cup  raisins. 

6  tsp.  baking  powder.  y2  tsp.  ginger. 

y±  cup  sugar.  1  tsp.   cinnamon. 

1  cup  syrup.  y2  tsp.  cloves. 

y2  cup  shortening.  1  tsp.  allspice. 

3  eggs.  1  tsp.  salt. 

y$  cup  milk. 

Cream  the  shortening,  sugar,  and  egg  yolks ;  add  syrup 
and  mix  well.  Mix  or  sift  the  dry  ingredients  and  add  alter- 
nately with  the  liquid.  Add  raisins  and  flavoring.  Fold  in 
the  well  beaten  whites  of  eggs.  Bake  in  a  moderate  oven  for 
twenty  minutes  and  raise  the  temperature  for  the  rest  of  the 
baking. 

By  varying  the  Standard  Recipe  the  following  cakes  can 
be  made : 

1. — For  a  Nut  Loaf  add  1  cup  broken  or  chopped  nuts 
and  omit  the  spices  if  desired. 

2. — For  Chocolate  Cake  add  4  squares  unsweetened  choc- 
olate, melted,  substitute  brown  for  white  sugar,  and  omit 
spices  and  raisins. 


128 

CONSERVATION  RECIPES  CAKES 

CAKE   WITH    BAKED    FROSTING  J*  <*  <*  <* 

Frosting:     (To  be  prepared  first). 

4  egg  whites.  y2  tsp  cinnamon. 

y$  cup  sugar.  1  tblsp.  sugar. 

y2  cup  almonds. 

Beat  whites  of  eggs  light;  beat  in  sugar  gradually.  Fold 
in  almonds,  blanched  and  chopped.  Other  nuts  may  be  used 
in  place  of  the  almonds. 

Cake: 

y2  cup  barley  flour.  4  egg  yolks. 

y2  cup  rice  flour.  5  tblsp.  milk. 

1  tsp.  baking  powder.  y2  tsp.  salt. 

y2  cup  sugar.  *4  tsp.  vanilla. 
y2  cup  shortening. 

Cream  the  shortening ;  add  sugar  gradually ;  then  egg 
yolks,  milk,  and  flour  and  baking  powder  sifted  together. 
Spread  the  mixture  in  a  shallow  baking  pan  to  ^4  inch  thick- 
ness. Spread  frosting  on  unbaked  mixture.  Dredge  with  the 
sugar  and  cinnamon  in  frosting  recipe.  Bake  in  a  moderate 
oven  about  thirty  minutes.  To  serve  cut  in  narrow  strips. 
Raisins  or  currants  may  be  added  to  the  batter  or  may  be 
sprinkled  over  the  top  before  adding  the  frosting. 

APPLE   SAUCE   CAKE—NO.   I  J*  #  #    * 

(No  eggs;  no  milk).  \y2    to  2  cups  barley  flour. 

1  cup  juicy  apple  sauce.        2  tsp.  baking  powder. 

1  cup  dark  sugar.  Raisins   or   currants. 

1  tsp.  shortening.  Pinch  of  salt. 

1  heaping  tsp.  cocoa.  Cinnamon  and  cloves. 

1  tsp.  soda,  dissolved  in  the  apple  sauce. 

Mix  like  ordinary  loaf  cake.  Bake  in  a  moderate  oven 
from  thirtv  to  forty  minutes.     (Revised) 

Mrs.  M.  S.  Quillinan. 

APPLE  SAUCE  CAKE— NO.  II  ■*   *  *  * 

2  cups  cold  apple  sauce.  2  level  tsp.  soda. 

1  cup  sugar.  Raisins  or  dates,  floured. 

2y2  to  3  cups  barley  flour.         Spices  to  taste. 

J4  cup    drippings. 

Divide  into  two  loaves.     (Revised.)     Mrs.  Biedenbach. 


129 
COOKIES  CONSERVATION  RECIPES 

RAISIN  CAKE  *  S  #  * 

34  cup  shortening.  1  cup  chopped  raisins. 

24  cup  brown  sugar.  \y2  to  2  cups  barley  flour. 

34  cup  molasses.  2  tsp.  cinnamon. 

1  egg.  y2  tsp.  nutmeg. 

1  tsp.  soda.  Cloves,  sparingly. 
1  cup  sour  milk. 

Bake  in  slow  oven  about  three-fourths  of  an  hour. 
(Revised.)  Mrs.  W.  E.   Miles. 

FRUIT  CAKE  ^  ^  <*  * 

1  cup  sugar.  1  tsp.  cinnamon. 

fYz  cup  shortening — 3  tblsp.  y2  tsp.  cloves. 

1  cup  sour  milk.  y2  tsp.  nutmeg. 

1  cup   raisins.  Pinch  of  salt. 

1  cup  walnuts.  Barley  flour. 
1  tsp.  soda. 

Cream  sugar  and  shortening,  add  milk  and  enough  flour  to 
make  medium  batter.    Add  fruit  last.    Bake  slowly  one  hour. 

(Revised)  Mrs.    Peter   Riley. 

OLD  ENGLISH  FRUIT  CAKE  *  S  *  * 

y2  lb.  brown  sugar.  %  lb.  corn  oil. 

y2  lb.  sliced  citron  and  orange  peel.        y2  lb.  currants. 
y2  lb.  chopped  almonds.  y2  lb.  raisins. 

»\y2  to  2  lbs.  barley  flour.  1  pt.  sour  milk. 

1  tsp.  each  soda,  nutmeg,  cloves,  cinnamon,  allspice. 
Bake   in  very   slow   oven.     Lay   three  or  four  layers  of 
paper  in  the  pan,  greasing  the  one  next  the  pan.     Wrap  the 
pan  in  two  layers  of  paper  if  doubtful  about  insuring  very 
slow,  even  baking. 

SMALL  CAKES  *  *  *   * 

3  eggs.  3  squares  chocolate. 

l/\  cup  shortening.  1  cup  stale  crumbs. 

y2  cup  brown  sugar.  3  tblsp.  barley  flour. 

Beat  the  eggs  light;  cream  the  shortening;  add  the  sugar, 
combine  with  the  eggs;  add  the  chocolate,  melted,  crumbs 
and  flour ;  spread  the  mixture  in  a  shallow  greased  pan ;  bake 
in  slow  oven.  Shape  with  small  biscuit  cutter;  put  together 
in  pairs,  putting  maple  sugar  cream  or  any  other  filling  be- 
tween and  on  top. 


130 

CONSERVATION  RECIPES  CAKES 

PLAIN  BARLEY  CAKE  «*  «*   <*  4) 

%  cup  shortening.  2  cups  barley  flour. 

y2  cup  corn  syrup.  3  tsp.  baking  powder. 

1  egg.  y  tsp.  salt. 

y$  cup  milk.  1  cup  raisins. 

Cream  shortening,  add  the  syrup  and  continue  creaming 
until  well  blended.  Add  beaten  egg  and  milk.  Then  add  the 
sifted  dry  ingredients  and  the  raisins  dredged  with  rice  flour. 
Pour  into  a  shallow  greased  pan  and  bake  about  twenty 
minutes  in  a  moderate  oven.  This  recipe  makes  a  good 
layer  cake.  Jelly  or  lemon  filling  is  desirable  for  a  barley 
cake.    Makes  1  loaf  or  2  layers. 

BARLEY  HERMITS  ■*  #  <*  >* 

%  cup   shortening.  2  tsp.  baking  powder. 

}i  cup   sugar.  J/z  cup  chopped  raisins. 

1  egg.  34  cup  chopped  nuts. 

2  tblsp.  milk.  y  tsP-  cinnamon. 
Barley    flour.  y  tsp.  cloves. 

Combine  the  ingredients  as  for  cake;  add  enough  barley 
flour  to  make  a  medium  thick  batter.  Drop  from  tip  of  a 
spoon  onto  a  greased  pan.     Makes  5  dozen. 

2  cups  of  barley  flour  and  2  cups  rice  flour  give  a  good 
result  in  this  recipe. 

PEANUT    COOKIES  #  S  &  S 

2  tblsp.  shortening.  y  tsp.  salt. 

y  cup  brown  sugar.  2  tblsp.  milk. 

1  tsp.  baking  powder.  2  tsp.  lemon  juice. 

y2  cup  barley  flour.  y  cup  chopped  peanuts. 

Cream  the  shortening  and  sugar.  Beat  the  egg  and  add 
the  milk.  Combine  the  two  mixtures,  sift  flour,  baking  pow- 
der, and  salt  into  combined  mixtures  and  add  lemon  juice 
and  chopped  nuts.  Drop  from  the  tip  of  a  spoon  on  to  a 
floured  baking  sheet  and  flatten  with  an  oiled  knife.  Wal- 
nuts or  almonds  may  be  used  in  the  place  of  peanuts  if  de- 
sired.   Makes  3y  dozen. 

This  recipe  also  makes  a  good  cup  cake. 


131 
COOKIES  CONSERVATION  RECIPES 

BARLEY  FLOUR  COOKIES  ^  *  *  jt 

(1  cup  sugar.  2  tsp.  baking  powder. 

y2  cup   shortening.  3  cups  barley  flour. 

1  egg.  Salt. 

y2  cup  milk. 

Mix  sugar  and  shortening  well;  add  eggy  milk  and  salt, 
flour  and  baking  powder.     If  mixture  is  too  stiff,  add  more 
,  milk.    Any  flavoring  may  be  used.    Roll  out  as  for  any  other 
cookies,  and  bake.  Mrs.  Gertrude  Hemme. 


RICE  FLOUR  CAKES  AND  COOKIES 

All  batters  made  with  rice  flour  should  be  thin. 
Cookies  and  drop  cakes  should  be  thin  enough  to  spread  a 
little  in  the  oven. 

SOUR  MILK  CAKE  (Old  Fashioned  Kind)         *  #  ■*  «* 

1  cup  light  brown  sugar.  2/z  cup  thick  sour  milk. 

34  cup  shortening.  1  tsp.  (scant)  soda. 

1  egg.  1J4  cups  rice  flour. 

y2  tsp.  nutmeg.  1  tsp.  salt. 

Cream  sugar  and  shortening  and  add  other  ingredients. 
Bake  in  bread  pan  in  slow  oven  from  twenty  to  thirty  min- 
utes.    (Revised)  Jessie  Wallace. 

SOUR  CREAM  CAKE  J"  *  *  4 

1  cup  sour  cream.  1  heaping  tsp.  baking  powder. 

\y$  cups  sugar.  y2  tsp.  soda. 

1234  cups  rice  flour.  Lemon  and  vanilla,  mixed. 

3  eggs. 
Beat   whites   very  stiff,   add   yolks   one   at   a   time,   then 
sugar,  and  stir;  then  cream  and  flour  with  baking  powder. 
Blend   and   bake   in   three   large   layers.      Flavor    with    two 
parts  of  vanilla,  to  one  of  lemon.     (Revised). 

Mrs.  C.  F.  Stern. 

FEATHER  CAKE  *  *  *  * 

%  cup  shortening.  y2  cup  cornstarch. 

1  cup  sugar.  1  tsp.  baking  powder. 

ty$  cup  milk.  1  tsp.  vanilla. 
1  cup  rice  flour.  3  eggs  (whites  beaten  stiff). 
Cream  shortening  and  sugar  and  sift  cornstarch  and  bak- 
ing powder  together.  (Revised).              Mrs.  F.  P.  Gay. 


132 

CONSERVATION  RECIPES  CAKES 

ORANGE  CAKE  <*  <*  *  *\ 

1  cup  sugar. 

Yz  cup  butter  substitute. 

1  yolk  and  2  whites  of  eggs. 

y2  cup  orange  juice  and  water. 

1  small  tsp.  grated  orange  peel. 

\y2  cups  rice  flour. 

1  level  tsp.  cream  tartar. 
y2  level  tsp.  soda. 

Mix  dry  ingredients  and  add  alternately  with  the  liquid, 
after  the  butter  and  sugar  have  been  creamed  and  yolk  of 
egg  added.  Fold  in  the  whites  gently.  Bake  in  loaf  or 
layer.     (Revised).  Mrs.  Lloyd  Jones. 

RICE  FLOUR  CAKE  <*  *  *  <* 

2  cups  rice  flour.  4  tsp.  baking  powder. 
1  cup  milk.  y2  cup  shortening. 

1  cup  sugar.  1  tsp.  flavoring. 

1  egg.  %  tsp.  salt. 

Cream  or  melt  shortening.  Add  sugar,  eggs,  and  sift 
in  the  dry  ingredients.  Add  milk.  Bake  in  a  moderate 
oven. 

The  above  is  a  good  substitute  for  short  cake. 

Remove  the  centers  from  the  cup  cakes ;  fill  and  cover 
with  crushed  berries.  Put  cake  centers  and  whipped  cream 
on  top.  This  may  also  be  baked  in  layers  and  served  with 
berries  as  a  short  cake.     Makes  12  cup  cakes. 

WHEATLESS  FRUIT  BARS  <*  <*  <*  * 

y2  cup  seeded  raisins. 

y2  cup  chopped  dates,  dried  peaches,  or  prunes. 

1  cup  broken  nuts. 

2  eggs. 

24  cup  white  or  brown  sugar. 

6  tblsp.  level,  rice  flour. 

2  rounded  tsp.  baking  powder. 

y2  tsp.  salt. 

1  tsp.  vanilla. 

Mix  all  ingredients  except  whites  of  eggs.  Beat  whites 
of  eggs  stiff  and  fold  in  last.  Spread  in  thin  layers  on  greas- 
ed pans.  Bake  in  a  moderate  oven.  Cut  in  squares  or  finger 
lengths.    This  recipe  fills  two  pans  eight  inches  square. 


133 
COOKIES  CONSERVATION  RECIPES 

RICE  FLOUR  WALNUT  COOKIES  <*  «*  ■*  * 

1  cup  rice  flour.  1  cup  broken  nut  meats. 

y2  tsp.  salt.  2  eggs. 

J4  tsp.  baking  powder.  1  tsp.  vanilla. 

1  cup  light  brown  sugar. 

Beat  eggs  lightly,  add  the  sugar,  sift  in  the  dry  ingredi- 
ents, adding  the  nuts  and  vanilla  last.  Drop  from  the  tip  of 
a  spoon  on  to  a  greased  pan,  placing  an  inch  apart.  Bake  in 
a  moderate  oven.  Remove  from  pan  as  soon  as  done  and 
cool  on  a  bread  board. 

NUT  BARS  *  ^  «*  J» 

J4  cup  shortening.  Halves  of  walnuts  or  almonds. 

Yz  cup  boiling  water.  y*  cup  rice  flour. 

2/i  cup  brown  sugar.  %  tsp.  salt. 

2  tblsp.  English  walnut  meats. 

Put  2  tablespoonfuls  sugar  in  a  saucepan  and  heat  a 
little;  add  shortening  and  water;  let  boil  two  minutes.  Re- 
move from  the  fire  and  add  remaining  sugar,  flour  mixed  with 
salt,  and  walnut  meats.  Spread  as  rolled  wafers;  mark  in  2- 
inch  squares,  and  lay  a  nut  meat  on  top.  Bake  in  slow  oven, 
removing  from  pan  as  soon  as  done. 

POTATO  FLOUR  CAKES  AND  COOKIES 

ANGEL  CAKE  *  *  *  * 

1  cup  sugar.  1  tsp.  cream  tartar. 

Y^  cup  potato  flour,  scant.  y2  tsp.  salt. 

8    whites  of  eggs. 

1  tsp.  vanilla,  lemon  or  almond. 

Sift  flour  and  sugar  separately  several  times.  Beat  whites 
until  frothy,  then  add  cream  tartar,  continue  beating  until 
stiff.  Add  sugar  gradually,  and  flour  mixed  with  salt.  Bake 
fifty  minutes  in  slow  oven,  preferably  in  pan  that  has  never 
been  greased.  Some  prefer  to  add  half  the  cream  of  tartar 
to  the  eggs  and  half  to  the  flour.     (Revised).      M.  Miller. 

To  vary  this  recipe  in  several  delicious  ways,  cornstarch 
and  rice  flour  in  equal  proportions  may  be  used. 

1.  Sprinkle  the  top  with  brown  sugar  before  baking, 
making  a  macaroon  crust. 


134 

CONSERVATION  RECIPES  CAKES 

2.  Sprinkle  bottom  of  pan  with  preserved  cherries,  chop- 
ped walnuts,  chopped  raisins  or  peel,  then  pour  in  the  cake 
mixture. 

3.  Add  chocolate  or  cocoa,  about  1  tablespoon,  moistened 
with  a  very  little  warm  water,  making  a  dark  cake,  or  marble 
cake.  Bake  in  muffin  tins  and  frost  with  chocolate.  Bake 
in  layers  and  use  any  filling. 

POTATO  FLOUR  LAYER  CAKE  #  &  &  & 

4  eggs.  1  tsp.  baking  powder. 

1  cup  sugar.  1  tsp.    vanilla. 

1  cup  potato  flour,  scant.  Salt. 

Beat  eggs  separately  about  one  minute ;  add  y2  cup  sugar 
to  yolks  and  V2  cup  sugar  to  whites  and  beat  again  about 
three  minutes;  then  mix  together;  add  potato  flour,  salt, 
baking  powder  and  vanilla.  Bake  in  moderate  oven  about 
fifteen  minutes  in  layers.  Mrs.  Steel. 

POTATO  FLOUR  SPONGE  CAKE  &  S  S  S 

4  eggs.  J/2  to  \  cup  potato  flour. 

1  cup  sugar.  J/2  tsp.  vanilla  or  lemon. 

1  tsp.  baking  powder.  J/2  tsp.  salt. 

Separate  eggs,  beat  yolks  of  eggs  until  thick.  Add  sugar 
and  continue  beating;  beat  whites  stiff  and  beat  into  first 
mixture.  Add  baking  powder  and  salt  to  the  flour  and  sift 
into  the  mixture.  Add  flavors.  Bake  in  a  moderate  oven 
about  thirty  minutes. 

Do  not  fill  tins  more  than  half  full.  This  batter  can  be 
made  thick  enough  to  drop  from  a  spoon  in  small  cakes,  but 
it  is  apt  to  be  tasteless  unless  highly  seasoned  with  chopped 
almonds  or  almond  essence. 

The  addition  of  2  teaspoonsful  of  cider  vinegar  to  each 
cup  of  flour  and  no  flavoring,  or  1  tablespoonful  lemon  juice 
and  the  grated  rind  of  half  a  lemon  will  be  found  to  give 
good  results. 

Served  with  berries,  this  makes  a  good  short  cake. 
(Directions   Revised.)  Mrs.    Steel. 


COOKIES 


135 
CONSERVATION  RECIPES 


CORN  FLAKE  COOKIES  JND  MJCJROONS 

Cookies  and  Macaroons  made  up  on  a  basis  of  toasted 
corn  flakes  have  a  delicious,  nutty  flavor.  They  are  quickly 
made.  They  require  a  slow  oven  and  careful  watching  as 
they  burn  easily.  The  proportions  in  these  recipes  are  for 
uncrushed  flakes.  If  preferred  the  flakes  can  be  rolled,  but 
a  much  larger  quantity  will  be  required  to  make  a  drop 
batter.  It  is  well  to  bake  one  as  a  test  cake  before  all  the 
batter  is  put  in  the  pans.  More  flakes  can  be  added  if  it 
spreads. 

The  material  is  crumbly  but  can  be  dropped  from  a  tea- 
spoon on  greased  pans  and  merges  during  the  cooking. 


CORN  FLAKE  COOKIES  *  *  *  * 

4  cups  corn  flakes.  1  cup  sugar. 

1  egg- 
Add  the  sugar  and  flakes  to  the  beaten  eggf  being  care- 
ful not  to  crush  the  flakes.     Drop  from   spoon  on  greased 
pans.     Bake  in  moderate  oven.     Makes  2y2  dozen. 


1  cup  chopped  nuts. 
Flavor  with  vanilla. 


CORN    FLAKE    NUT    COOKIES  *  «*  *  * 

2  eggs. 

1  cup  sugar. 

5  cups  corn  flakes. 

Cream  the  egg  yolks  and  sugar,  add  the  flakes  lightly, 
add  nuts  and  flavoring.  Fold  in  the  whites  last.  Drop  from 
the  tip  of  a  spoon  on  to  a  greased  pan  and  bake  in  a  mod- 
erate oven.    Makes  3J4  dozen. 


CORN  FLAKE  MACAROONS— NO.  I  *  *  *  S 

2  eggs.  2  tsp.  shortening. 

1  cup  sugar.  8  cups  corn  flakes,  uncrushed. 

2  tsp.  vanilla. 

Add  the  sugar,  shortening,  and  vanilla  to  the  well  beaten 
eggs.  Mix  well,  then  carefully  fold  in  the  corn  flakes.  Use 
a  moderate  oven.    Makes  5  dozen. 


136 

CONSERVATION  RECIPES  CAKES 

CORN  FLAKE  MACAROONS— NO.  II  *   *  *  * 

1  cup  sugar.  y2  cup  chopped  nuts. 

3  cups  corn  flakes.  34  tsp.  salt. 

1  cup  cocoanut.  y2  tsp.  vanilla. 

4  eggs,  whites,  well  beaten. 
Drop  mixture  from  teaspoon  on  oiled  baking  sheet ;  bake 

about  twenty-five  minutes  in  slow  oven.        A.  A.  Thelan. 

ROCKS  (Corn  Flakes  and  Barley  Flour)  *  &  *  * 

2  cups  corn  flakes.  y2  cup  shortening. 
\y2  cups  barley  flour.  1  tsp.  soda. 

3  eggs,  beaten  light.  1  tsp.  vanilla. 
y2  cup  corn  syrup  or  honey.  1  tsp.  cinnamon. 
J4  cup  sugar.  y2  tsp.  allspice. 
y2  cup  dates,  raisins,  or  prunes  stoned  and  chopped. 
y2  cup  broken  walnut  meats. 
Follow  directions  for  macaroons.     Drop  on  oiled  tins  and 

bake  in  a  very  slow  oven.     Makes  5  dozen. 

CJIKES  MADE  OF  MIXED  FLOURS 

CORN  AND  RICE  FLOUR  DROP  CAKES  ^  J*  *  * 

\y$  cups  rice  flour.  2  eggs. 

2/z  cup  corn  flour  or  meal.  1  tsp.  salt. 

1  cup   sugar.  34  CUP  shortening. 

J4  cup  lemon  or  orange  juice.         4  tsp.  baking  powder. 

For  Golden  Drop  Cakes  use  yellow  corn  meal. 

Grate  the  rind  of  an  orange  or  a  lemon  into  a  bowl.  Add 
shortening  and  beat  to  a  cream.  Gradually  beat  in  the  sugar, 
eggs,  orange  or  lemon  juice  and  the  flour  and  2/$  cup  corn 
flour  or  corn  meal  sifted  with  the  baking  powder.  Drop 
from  a  teaspoon  on  to  oiled  pans  and  bake  in  quick  oven. 
Makes  5  dozen. 

LAYER  CAKE  *  <*   <*  * 

1  cup  rice  flour.  2  egg  yolks. 

y2  cup  corn  flour.  1  tblsp.  shortening. 

y2  cup  barley  flour.  2  tsp.  baking  powder. 

24  cup  sugar.  1  tsp.  vanilla. 

1  cup  milk. 

Beat  the  egg  yolks  until  thick.  Add  the  sugar  and 
cream ;  work  in  the  shortening.  Add  the  milk ;  sift  in  the  dry 
ingredients,  beat  well.  Bake  in  greased  pans  about  twenty 
minutes.     Makes  three  layers.    Mrs.  Lea,  B.  H.  S.  Cafeteria. 


137 


COOKIES 


CONSERVATION  RECIPES 


POTATO  CHOCOLATE  CAKE 


t£&  t£&  K0&  X0& 


1  cup  barley  flour. 
1  cup  mashed  potato. 

1  egg- 

4  tsp.  baking  powder. 

y2  cup  brown  sugar. 


y2  cup  white  Karo  syrup. 

2  tblsp.  oil  or  melted  fat. 

%  to  y2  cup  water  or  more. 

1  square  unsweetened  chocolate. 

y2  tsp.  vanilla  or  cinnamon. 

Blend  sugar,  Karo,  and  fat,  and  egg  beaten  very  light. 
Add  melted  chocolate  and  flavoring  and  then  add  dry  mashed 
potato.  Add  sifted  flour,  salt  and  baking  powder.  When  well 
mixed  add  enough  water  to  make  a  soft  drop  batter.  Bake 
in  a  slow  oven  in  greased  muffin  pans  thirty  minutes. 


'CANADA'S   WAR  CAKE' 


v5*     ^5*     c^*     v* 


1  tsp.  cinnamon. 

2  cups  barley  flour. 

1  cup  corn  or  rice  flour. 

2  tsp.  soda,  dissolved  in 
1  tsp.  hot  water. 


2  cups  brown  sugar. 
2  cups  hot  water. 
1  tsp.  cloves. 

1  cup  raisins. 

2  tblsp.  shortening. 
1  tsp.  salt. 

Boil  first  seven  ingredients  five  minutes  after  they  begin 
bubbling.  When  cold,  add  the  last  three.  Bake  in  two 
loaves  in  slow  oven  one  and  one-fourth  hours.     (Revised.) 

Mrs.    Barnhart. 


COFFEE    CAKE    (New   England)  J"   <*  *  * 

1  cup  cold  coffee,  or  sour  milk,  or  half  of  each. 

34  cup  shortening  (chicken  fat  may  be  used). 

1  cup  sugar.  l/2  cup  corn  flour. 

1  cup  molasses.  1  tsp.  salt. 

1  cup  rice  flour.  1  egg. 

1  cup  barley  flour.  2  tsp.  soda  (level). 

y2  tsp.  each,  cloves  and  cinnamon. 

Add  soda  to  sugar,  molasses,  salt,  egg,  and  spices.  Mix 
well,  add  shortening.  Pour  in  coffee  or  sour  milk,  add  sifted 
flour,  and  beat  well.  Have  greased  pan  ready ;  put  batter 
into  large  flat  pan,  sprinkle  sugar  over  top  and  bake  slowly 
in  a  moderate  oven.    Raisins  may  be  used.     (Revised.) 

Mrs.  Carl  L.  A.   Schmidt. 


138 

CONSERVATION  RECIPES  CAKES 

MOLASSES    LAYER   CAKE  *  *  *  * 

y2  cup  molasses.  1  cup  sugar. 

y2  cup  thick  sour  milk.  1  cup  barley  flour. 

3  yolks  of  eggs  and  1  white.  1  cup  corn  flour. 
Ya  tsp.  cloves.                                        Salt. 

1  level  tsp.  each  soda,  cinnamon,  nutmeg. 

Cream  shortening  and  flour,  add  beaten  yolks,  molasses, 
milk,  flour,  with  spices  and  soda,  and  last  the  well  beaten 
white.  Bake  in  layers,  put  together  with  marshmallow  or 
other  filling.     (Revised.)  Mrs.  C.  F.  Stern. 

EGGLESS,  MILKLESS,  BUTTERLESS  CAKE  #   *  <*  <* 
1%  cups   water.  1  cup  nut  meats,  in  small  pieces 

1  cup  brown  sugar.  1  cup  barley  or  rye  flour. 
Yz  cup  shortening.               1     cup  rice  flour. 

2  cups  seeded  raisins.        Y^  tsp.  baking  powder. 
1  tsp.  cinnamon.  1  tsp.  soda. 

Yz  tsp.  cloves. 

Boil  the  first  seven  ingredients  three  minutes  and  when 
cold  add  the  others.  Bake  in  flat  loaf  pan  in  a  medium 
oven.  Mrs.  R.  A.  Clark. 

POTATO  WHEATLESS  COOKIES  #  *  S   * 

4  tblsp.  shortening.  J^  cup  solid  riced  potato. 
1  cup  sugar.                              1  tsp  flavoring. 

1  egg.  2  tsp.  baking  powder. 
Ya  cup  milk.  1  tsp.  salt. 

2  cups  barley  or  other  substitute  flour. 

Cream  together  sugar  and  shortening,  add  the  well  beat- 
en egg  and  potato ;  sift  in  the  dry  ingredients.  If  the  potato 
is  dry  add  the  milk.  Flavor  and  drop  from  a  spoon  on  to 
greased  pans. 

BUCKWHEAT    DROP    COOKIES  £  &  #   S 

Ya  cup  fat.  24  cup  buckwheat. 

24  cup  sugar.  J^  cup  potato  flour. 

2  eggs,  well  beaten.  2  tsp.  baking  powder. 

Ya  cup  milk.  y2  tsp.  salt. 

1  tsp.  lemon  juice  or  extract.         1  cup  chopped  nuts. 

Combine  as  for  cake ;  drop  on  greased  pan ;  bake  fifteen 
minutes  in  moderate  oven.  This  makes  forty  small  cookies. 
(Revised.)  Mrs.  T.  W.  Durgin. 


139 


COOKIES 


CONSERVATION  RECIPES 


BRAN  COOKIES  49  *  A  * 

J4  cup  shortening.  1  level  tsp.  soda. 

Yz  cup  brown  sugar.  1  level  tsp.  salt. 

2  eggs.  2y2  cups  bran. 

1  cup  sour  milk.  1}4  cups  rice  flour. 

Cream  shortening  and  sugar;  add  beaten  eggs;  dissolve 
soda  in  milk  and  add.  Sift  in  flour  and  salt;  add  bran.  Drop 
off  spoon  on  buttered  tins.  Chopped  raisins  or  nuts  may  be 
added.     (Revised.)  Mrs.  L.  A.  Driesbach. 

OJTMEJL  CAKES  JNT>  COOKIES 

Cakes  or  cookies  made  from  rolled  oats  are  more  quickly 
baked  than  those  made  from  the  steel  cut  variety  as  the 
rolled  oats  are  partially  cooked.  If  the  whole  flake  is  ob- 
jectionable, grind  the  rolled  oats.  Nuts,  raisins,  or  chocolate 
may  be  added  to  any  of  these  recipes  if  desired. 


OATMEAL  DROP  CAKES 


1&nf         £&  •£&         yf 


y%  cup  water. 

1  cup  seeded  raisins. 

l/i  cup  nut  meats. 

1  tsp.  cinnamon. 

J4  tsp.  mace  or  nutmeg. 

1  tsp.  salt. 


\y2  cups  barley  flour. 
y2  cup  cornstarch. 

1  cup  rolled  oats. 

2  tblsp.  shortening. 

1  egg- 

4  tsp.  baking  powder. 

Y^  cup  brown  sugar. 

Break  the  egg  into  a  bowl  and  beat  well,  then  add  the 
melted  shortening,  sugar,  broken  nut  meats,  water,  oatmeal, 
and  raisins.  Beat  well.  Mix  and  sift  twice  the  flour  and 
cornstarch  with  the  baking  powder,  salt,  and  spices,  add  to 
the  other  ingredients,  beat  well  for  a  few  minutes,  drop 
from  the  tip  of  a  spoon  and  bake  in  a  moderate  oven  about 
twentv  minutes.     Makes  4  dozen. 


GROUND  ROLLED  OAT  MACAROONS     ^  J>  *  <* 

2  cups  rolled  oats.  2  eggs,  well  beaten. 

y2  cup  dry  cocoanut.  2  tsp.  baking  powder. 

1  scant  cup  sugar.  1  tblsp.  shortening. 

Measure  oats  after  grinding  and  mix  in  the  order  given. 
Drop  on  to  hot  tins.  Bake  in  a  moderate  oven.  Makes  3 
dozen. 


140 

CONSERVATION  RECIPES  CAKES 

ROLLED  OAT  MEAL  COOKIES  <*  <*  *  <* 

2  cups  rolled  oats.  1  tblsp.  shortening. 

1  tsp.  baking  powder.  2  eggs. 

y2  tsp.  salt.  1  tsp.  vanilla. 

1  cup  sugar. 

Cream  the  shortening;  add  sugar,  salt,  vanilla  and  beaten 
eggs.  Mix  well  and  add  the  rolled  oats.  Drop  by  spoonsful 
on  a  greased  pan.  Bake  in  a  moderate  oven  about  twenty 
minutes.  Half  and  half  corn  flakes  and  rolled  oats  may  be 
used  if  preferred.     Makes  2y2  dozen. 

GROUND  ROLLED  OAT  COOKIES         *  *  *  * 

\y2  cups  oat  meal,  ground.  1  tblsp.  shortening. 

\y2  tblsp.  rice  flour.  y2  tsp.  baking  powder. 

J/2  cup  honey  or  syrup.  34  tsP-  salt. 

Combine  the  shortening,  honey,  and  beaten  egg.  Stir  in 
the  other  ingredients.  Drop  from  a  teaspoon  on  a  greased 
pan  and  bake  in  a  moderate  oven  about  fifteen  minutes. 
Chopped  nuts  may  be  added  if  desired.     Makes  2  dozen. 

OATMEAL  MACAROONS  *  <*  <*  <* 

2  cups  rolled  oats.  J/2  cup  corn  syrup. 
1  egg.  y2  tsp.  salt. 

1  tblsp.  shortening.  1  tsp.  baking  powder. 

Beat  the  egg  well,  add  melted  shortening  and  syrup,  then 
the  oats,  salt,  and  baking  powder.  Mix  well  and  drop  from 
a  spoon  on  to  a  greased  pan.  Bake  in  a  moderate  oven.  The 
batter  should  spread  a  little.  Almond  essence  or  nuts  may 
be  added.     Makes  4  dozen. 

SPANISH  TEA  COOKIES  *  ■*  <*  * 

1  egg.  2/i  tblsp.  butter  substitute. 

y2  cup  brown  sugar.  %  tsp.  salt. 

1  cup  rolled  oats.  34  tsp.    vanilla. 

Drop  from  a  teaspoon  on  buttered  inverted  baking  pan, 
one  inch  apart;  shape  into  circles  with  a  fork  wet  in  cold 
water.  Bake  in  moderate  oven  until  delicate  brown;  loosen 
with  a  steel  knife  and  roll  into  tubular  shape. 

Mrs.  Leonard  Bacon. 


141 
COOKIES  CONSERVATION  RECIPES 

SCOTTISH  FANCIES  *  *  *  * 

1  egg.  1  cup  rolled  oats. 
j4  cup  sugar.                                       ^  tsp.  salt. 

Yz  tblsp.  melted  shortening.  J4  tsp.  vanilla. 

Beat  eggs  until  light,  add  gradually  sugar,  and  then  stir 
in  remaining  ingredients.  Drop  mixture  by  the  teaspoonful 
on  thoroughly  greased  inverted  dripping-pan  one  inch  apart. 
Spread  into  a  circular  shape  with  a  case  knife  first  dipped  in 
cold  water.  Bake  in  a  moderate  oven  until  delicately  brown- 
ed. To  gain  variety  use  2/z  cup  rolled  oats  and  fill  cup 
with  shredded  cocoanut.       Makes  18  cookies. 

Fannie  Merritt  Farmer. 

HERMITS  &  &  S  S 

2  cups  rye  flour.  y2  cup  chopped  nut  meats. 
y2  cup  oatmeal.                            y2  tsp.  ground  cloves. 

J/2  cup  cornstarch.  1  tsp.  cinnamon. 

J4  cup  shortening.  y2  tsp.  nutmeg. 

\y2  cups  brown  sugar.  y2  tsp.  soda, 

2  eggs.  1  tsp.  salt. 
1  cup  chopped  raisins. 

Cream  the  shortening  and  sugar  well  together,  add  the 
well  beaten  eggs,  then  the  oatmeal,  chopped  raisins  and  nuts. 
Mix  and  sift  all  dry  ingredients,  add  to  the  first  mixture. 
Mix  well,  then  pat  out  on  a  floured  board  to  about  one-fourth 
inch  in  thickness,  cut  and  bake.  A  slow  oven  is  needed  for 
hermits.     Makes  4  dozen. 

PEANUT  BUTTER  WAFERS  *  *  *  * 

y2  cup  peanut  butter.  2  tblsp.  water. 

Oatmeal  (rolled  oats).  2  tblsp.  milk. 

1  cup  sugar.  1  tsp.  soda. 

1  egg. 

Cream  the  butter  and  sugar,  then  add  the  egg.  Dissolve 
the  soda  in  the  water  and  add.  Then  add  milk  and  work  in 
enough  rolled  oats  (about  2  cups)  to  make  a  stiff  mixture. 
Work  and  blend  thoroughly.  Drop  from  a  spoon  and  flat- 
ten out  on  a  greased  tin.  Bake  in  a  moderate  oven  until 
crisp  and  lightly  browned,  about  eight  minutes.  Makes  2 
dozen. 


142 

CONSERVATION  RECIPES  CAKES 

RUSSIAN  TEA  CAKES  <*  <*  *  * 

2  eggs.  1  tsp.  vanilla. 

1  tblsp.  shortening.  2J/2  cups  rolled  oats. 

1  cup  brown  sugar.  2  tsp.  baking  powder. 

y2  cup  raisins,  or  chopped  dates  may  be  added  if  desired. 

Drop  small  teaspoonfuls  of  the  batter  on  well  greased 
pans.  Bake  ten  minutes  in  slow  oven.      Mrs.  Fred  Thomas. 

SOY  FLOUR  CylKES  JND  COOKIES 

SOY  SPICE  COOKIES  «*  •*  <*  <* 

%  cup  soy  flour.  1  tsp.  cinnamon. 

2/$  cup  rice  flour.  y2  cup  walnuts,  chopped. 

y2  cup  barley  flour.  l/$  cup  shortening. 

2  level  tsp.  baking  powder.  y2  cup  raisins. 
1  cup  sugar.  y2  tsp.  salt. 

y$  cup  milk.  Vanilla  flavoring. 

y2  tsp.  nutmeg. 

Sift  together  the  flours  and  the  baking  powder  and  add  a 
part  of  this  to  the  dry  ingredients  and  the  shortening,  then 
the  milk  and  the  rest  of  the  flour.  Drop  from  a  spoon  two 
inches  apart  on  greased  pans.  Bake  in  a  moderate  oven. 
Makes  7  dozen. 

SOY  FLOUR  APPLE  SAUCE  CAKE        *   *  *  <* 

1  cup  sugar.  y2  tsp.  nutmeg. 

y2  cup    shortening.  1  cup  seeded  raisins. 

1  tsp.    salt.  2  cups  apple  sauce. 

ly.  cups  barley  flour.  y2  tsp.   soda. 

y2  cup  soy  flour.  2  level  tsp.  baking  powder. 

1  tsp.  cinnamon.  1  tsp.  lemon  extract. 

Cream  together  sugar  and  shortening  and  add  salt,  spices 
and  floured  raisins.  Add  soda  to  the  apple  sauce  and  stir 
it  into  the  first  mixture.  Fold  in  the  flour  and  baking 
powder  sifted  together,  and  flavor.  Bake  in  a  loaf  pan  in  a 
slow  oven  forty-five  minutes. 


143 
COOKIES  CONSERVATION  RECIPES 

SOY  FLOUR  FRUIT  LOAF  *  *  «*  J» 

1  full  cup  brown  sugar.  2  tblsp.  shortening. 

1  egg  well  beaten.  y2  tsp.  salt. 

1  tsp.  vanilla.  y2  cup  walnut  meats. 

y2  cup  seeded  raisins.  2  tsp.  baking  powder. 

1%  cup  barley  flour.  2/$  cup  milk  or  water. 

Yz  cup  soy  flour. 

Put  the  shortening,  sugar,  nuts  and  raisins  into  a  bowl, 
sift  in  the  dry  ingredients  alternately  with  the  milk.  Add 
the  flavoring  and  well  beaten  egg.     Bake  in  a  slow  oven. 


CAKES  WITHOUT  FLOUR 

KORNETTES  <*  *  <*  * 

Y$  cup  finely  chopped  popped  corn.    Yz  cup  sugar. 

yA  tblsp.  soft  fat.  J4  tsp.  salt. 

1  egg  white.  %  tsp.  vanilla. 

Blanched  and  chopped  almonds.         Candied  cherries. 

Add  fat  to  corn.  Beat  egg  white  until  stiff.  Add  sugar 
gradually  and  continue  beating.  Combine  mixtures,  then  add 
salt  and  vanilla.  Drop  mixture  from  tip  of  spoon  1  inch 
apart  on  a  well  greased  pan.  Form  in  circular  shape  with 
knife  dipped  in  cold  water.  Sprinkle  with  almonds  and  place 
a  piece  of  candied  cherry  on  center  of  each.  Bake  in  a  slow 
oven  until  delicately  browned.  Boston  Cook  Book. 

PEANUT  MACAROONS  *  *  *  * 

3  egg  whites.  1  tsp.  cornstarch. 

34  tsp.  cream  of  tartar.  1  pt.  peanuts. 
1  cup  granulated  sugar. 

Beat  the  egg  whites  until  foamy;  add  the  cream  of  tartar 
and  beat  until  dry,  then  gradually  fold  in  half  the  sugar  and 
continue  beating  until  the  whole  is  very  light.  Cut  and  fold 
in  the  other  half  of  the  sugar,  the  cornstarch  and  the  finely 
chopped  nuts.  Drop  by  teaspoonfuls  onto  an  oiled  tin,  mak- 
ing smooth  rounds.  Sift  granulated  sugar  on  top  of  each  and 
bake  in  a  quick  oven  from  five  to  seven  minutes.  English 
walnuts  or  other  nuts  may  take  the  place  of  the  peanuts. 

Janet  M.  Hill. 


144 

CONSERVATION  RECIPES  CAKES 

CORNSTARCH    COCOANUT   MACAROONS     «*  ■*   *  # 

3  egg  whites,  beaten  stiff.     1  cup  chopped  almonds. 

1  cup  sugar.  6  to  8  level  tblsp.  cornstarch. 

1  cup  cocoanut.  1  tsp.  vanilla. 

Beat  the  egg  white  stiff.  Mix  and  fold  in  other  ingre- 
dients. Drop  from  a  teaspoon  onto  greased  pans,  placing 
them  two  inches  apart.  Bake  in  a  very  slow  oven.  Makes 
2  dozen. 

NUT  MACAROONS  ■*   *  <*  * 

1   egg}  white  only.  %  tsp.  salt. 

1  cup  brown  sugar. 

1  cup  pecan  nut  meats,  finely  chopped. 

Beat  the  white  of  the  egg  until  light ;  add  gradually,  while 
beating  constantly,  the  sugar.  Fold  in  finely  chopped  nut 
meats,  sprinkle  with  salt.  Drop  from  tip  of  spoon  one  inch 
apart  on  a  buttered  sheet;  bake  in  a  moderate  oven  until 
delicately  browned. 

WHEATLES?  GINGERBREADS 

BARLEY  FLOUR  GINGERBREAD  <*  <*  <*  * 

\l/2  cups  barley  flour.  y2  tsp.   nutmeg. 

\y2  cups  rice  flour.  1  tsp.  cinnamon. 

1  tsp.  salt.  1  tblsp.  ginger. 

1  cup  brown  sugar.  1  cup    sour   milk. 

1  cup  molasses,  Karo,  or  mixture       2  tsp.  soda. 

2  eggs.  2  tblsp.  shortening. 
Beat  eggs,  add  sugar  and  molasses  and  continue  beating; 

and  add  melted  shortening,  salt  and  spices.  Add  flour  and 
milk  alternately,  mixing  in  the  soda  dissolved  in  a  little 
water,  last.  Bake  in  greased  muffin  tins  or  in  shallow  pans 
twenty-five  or  thirty  minutes.     Makes  16  muffins. 

RICE  GINGERBREAD  <*  <*  <*  <* 

3  cups  rice  flour.  y2  tsp.  baking  powder. 

2  cups  brown  sugar.  1  tsp.  cinnamon. 

3  eggs.  1  tsp.  ginger. 
y$  cup  butter  substitute.  1  tsp.  cloves. 
y  cup  New  Orleans  molasses. 

Mix  sugar  and  butter  substitute;  add  eggs  one  at  a  time, 
beating;  then  the  molasses,  soda  and  spices. 


145 
COOKIES  CONSERVATION  RECIPES 

CORN  MEAL  GINGERBREAD  *  *  *  * 

2  cups  corn  meal.  \y2  tsp.  soda. 

1  cup  barley  or  rice  flour.  1  tsp.  cinnamon. 

2  tblsp.  shortening,  or  y2  tsp.  cloves. 
1  cup  sour  milk,  and  y2  tsp.  ginger. 
1  cup  sweet  milk.  1  tsp.  salt. 

y2  cup  molasses.  1  egg,  slightly  beaten. 

1  cup  sugar,  or  corn  syrup. 

Mix  corn  meal,  sugar,  molasses,  shortening,  salt  and  milk. 
Heat  in  double  boiler,  then  cook  ten  minutes.  Cool,  add 
flour,  egg,  slightly  beaten,  soda  and  spices,  sifted  together. 
The  grated  rind  of  half  an  orange,  or  a  little  marmalade 
(about  y2  cup)  may  be  added.  If  the  marmalade  is  used 
reduce  the  quantity  of  sugar  and  liquid  slightly' 

This  is  good  served  as  bread  or  as  dessert,  with  whipped 
cream  or  corn  syrup. 


146 

CONSERVATION  RECIPES  ICINGS 

ICINGS  AND  FILLINGS 

BOILED  ICING  J*  J*  J*  <# 

1  egg  (white).  1  cup  brown  or  maple  sugar. 

Y  cup  water. 

Boil  sugar  and  water  together  gently  without  stirring 
until,  when  dropped  from  a  spoon,  it  quickly  spins  to  a 
thread.  While  hot,  pour  slowly  into  stiffly  beaten  white  of 
egg.  Beat  well  until  stiff  enough  to  spread.  Add  flavoring 
or  melted  chocolated.  If  it  grains,  beat  in  a  little  boiling 
water,  1  teaspoonful  at  a  time.  Add  chocolate,  cocoanut  or 
raisins. 

PINEAPPLE  FILLING  FOR  CAKE  ■*  «*  <*  <* 

Y  small  can  grated  pineapple.  1  cup  sugar. 

1  egg  (white). 

Boil  3  tablespoonfuls  of  the  pineapple  juice  with  the  sugar 
until  the  mixture  threads.  Stir  into  white  of  egg  beaten  stiff, 
continue  beating  until  thick,  add  pineapple. 

Miss  C.  Tickner. 

CAKE  FILLING  #  #  #   * 

Y*  cup  chopped  nuts.  Y*  cup  chopped  raisins. 

2  tblsp.   red  jelly  or  orange  marmalade. 
Mix  to  a  paste,  and  spread. 

BOILED  HONEY  ICING  <*  <*  <*  <* 

3  marshmallows.  1  egg  (white). 

Y  cup  strained  honey. 

Boil  honey  until  thick,  pour  over  stiffly  beaten  white  of 
egg;  add  marshmallows;  beat  until  soft  and  creamy. 

Mrs.  J.  P.   McMillen. 

SOUR  CREAM  AND  ALMOND  FILLING         -*  *  J»  * 
1  cup  confectioner's  sugar. 

Y  cup  thick  sour  cream. 

1  cup  blanched  almonds,  ground  fine. 
1  tsp.  vanilla. 

Beat  together.  Grated  rind  of  orange  may  be  used  in- 
stead of  the  nuts  and  vanilla. 


147 
ICINGS  CONSERVATION  RECIPES 

STRAWBERRY  FILLING  *   *  *  * 

1  cup  fresh  berries.  1  cup  sugar. 

1  egg   (white). 

Beat  all  together  with  wire  whip  for  twenty  minutes,  until 
very  stiff.     Spread  between  and  on  top  of  layer  cake. 

MAPLE  FONDANT  ICING  «*  <*  *  <* 

1  cup  brown  or  maple  sugar.  y  cup  thin  cream. 

Boil  fifteen  minutes.    Take  from  fire  and  stir  until  creamy. 

Spread  quickly  on  warm  cake,  as  it  hardens  very  fast. 

MAPLE  SUGAR  CREAM  *  *  *  * 

1  lb.  soft  maple  sugar.  y2  cup  boiling  water. 

2  eggs  (whites). 

Break  sugar  in  small  pieces;  put  in  saucepan  with  boiling 
water  and  stir  occasionally  until  dissolved.  Boil  without 
stirring  until  syrup  will  thread  when  dropped  from  the  tip  of 
spoon.  Pour  gradually  over  the  stiffly  beaten  egg  whites, 
beating  constantly  until  right  consistency  to  spread. 

CHOCOLATE  FILLING  <*  *  *  <* 

1  cup  skim  milk.  5  tblsp.  brown  sugar. 
iy  squares  chocolate.  1  tsp.  vanilla. 

2  tblsp.  cornstarch.  Pinch  of  salt. 
2  egg  yolks. 

Heat  milk,  salt  and  chocolate,  until  smooth.  Stir  in  starch 
creamed  in  a  little  cold  milk.  Cook  in  double  boiler,  stirring 
until  thick.  Pour  over  the  beaten  eggs  and  sugar.  Stir  well 
and  cook  one  minute;  more  will  cause  egg  to  curdle.  When 
cool,  add  1  teaspoon  vanilla. 

FIG  FILLING  *  *  *  <* 

1  lb.  figs,  chopped  fine.  y  cup  sugar. 

1  cup  water.  1  lemon,  juice  only. 

Stew  figs  until  soft,  in  the  sugar,  water  and  lemon.  Spread 
between  layers. 

FRUIT  FILLING  *  *  *  * 

1  cup  raisins.  y  lb.  chopped  almonds. 

y  lb.  chopped  citron. 
Add  enough  boiled  icing  to  make  a  soft  paste. 


148 

CONSERVATION  RECIPES  ICINGS 

LEMON  FILLING  •*  <*  *  <* 

1  lemon  (juice  and  grated  rind).  1  cup  sugar. 

y2  tblsp.  butter  or  chicken  fat.  2  eggs  or  4  yolks. 

Simmer  together  for  ten  minutes,  cool  and  spread. 

JELLY  OR  JAM  FILLING  *  <*  *    * 

1  egg  white,  whisked  lightly. 

1  glass  jelly  or  raspberry  jam. 

Whip  fifteen  minutes.     Spread  between  cake  layers. 

Mrs.  T.  M.  Shearman. 

ENGLISH  CREAM  FILLING  **  ^  ^   «* 

1  cup  scalded  milk.  y$  cup  sugar. 

34  cup  cornstarch.  34  tsp.  salt. 

y$  cup  cold  milk.  y2  tsp.  vanilla. 

1  whole  egg,  or  2  yolks. 

Mix  the  cornstarch  and  the  cold  milk  until  smooth,  stir 
this  into  the  scalded  milk  and  cook  about  fifteen  minutes. 
Stir  in  the  egg  well  beaten,  add  the  sugar  and  salt,  mix  well 
and  cook  a  few  minutes  longer.     Cool  and  add  the  vanilla. 

Janet  M.  Hill. 

CREAM  OF  ORANGE  FILLING  &  £  #  S 

1  lemon  or  orange   (large).  3  tblsp.  sugar. 

1  tblsp.  cornstarch.  1  tsp.   butter. 

1  egg  yolk,  beaten  well. 

Put  juice  and  grated  rind  of  lemon  or  orange  into  a  cup 
and  fill  with  hot  water;  strain  and  put  on  to  boil.  Wet  the 
cornstarch  with  cold  water  and  stir  it  into  the  juice ;  cook  ten 
minutes ;  add  the  other  ingredients  and  cook  until  dissolved ; 
cool  and  spread  between  layers. 

CARAMEL   ICING  S  £  #  & 

y2  cup  brown  sugar.  1  tblsp.  butter. 

y2  cup  granulated  sugar.  Pinch  of  soda. 

y2  cup  milk. 

Mix  the  sugar,  milk  and  soda.  Heat,  stirring  constantly 
until  it  boils.  Stop  stirring  and  let  the  mixture  continue 
boiling  until  it  threads.  Remove  from  the  fire,  add  the  but- 
ter, and  beat  until  it  is  thick  enough  to  spread. 


ICINGS 


149 
CONSERVATION  RECIPES 


CHOCOLATE  ICING  *  jl  ^  # 

2  egg  yolks.  1  cup  ground  chocolate. 

1  cup  sugar.  £4  cup  water. 

Boil  the  sugar,  chocolate,  and  water  together  until  mix- 
ture threads.  While  hot  pour  slowly  on  to  the  well  beaten 
egg  yolks  and  continue  beating  until  thick  enough  to  spread. 


rso 

CONSERVATION  RECIPES  DESSERTS 

DESSERTS 

Mrs.  Edward  L.  Barry,  Editor. 

BROWN  SUGAR  TAPIOCA  ■*  #  *  <* 

1  cup   pearl    tapioca.  2  cups  brown  sugar. 

4  cups  water.  Juice  of  1  lemon. 
24  tsp.  salt. 

Soak  tapioca  in  3  cups  of  water  over  night.  Add  salt  and 
other  cup  of  water.  Cook  forty  minutes  in  double  boiler,  or 
until  transparent.  Add  brown  sugar  and  lemon  and  bake  in 
buttered  baking  dish  in  moderate  oven  one-half  hour.  Serve 
hot  or  cold  with  cream  and  sugar.  The  lemon  juice  may  be 
omitted  and  the  pudding  served  with  lemon  sauce. 

TAPIOCA  PUDDING  <*  *  *  <* 

2  tblsp.  tapioca.  ^2  cup  syrup. 

1  pt.  milk.  1  tsp.  vanilla. 

2  eggs. 

Scald  milk  and  tapioca  together  in  double  boiler  for  fifteen 
minutes.  Stir  in  egg  yolk  and  syrup.  Cook  ten  minutes. 
Add  vanilla,  and  pour  mixture  over  stiffly  beaten  whites.  Cool 
overnight  or  in  ice  box.  Mrs.  Raymond  S.  Perkins. 

CHOCOLATE  CREAM  PUDDING  <*  <*  <*  <* 

5  tblsp.  cornstarch.  1  oz.  unsweetened  chocolate. 
2  cups  scalded  milk.          3  tblsp.  hot  water. 

y2  cup  sugar. 

Make  paste  of  sugar  and  cornstarch  by  adding  1  table- 
spoonful  cold  milk  and  3  tablespoonfuls  hot  water.  Add 
boiling  milk  and  chocolate.  Cook  in  double  boiler,  stirring 
constantly,  for  about  five  minutes.  Remove  from  fire  and  beat 
until  cool.    May  serve  with  chopped  nuts. 

Mrs.  W.   Langelier. 

MAPLE  WALNUT  JELLO  *  *  *  * 

1  pkg.  peach  or  orange  jello.         1  cup  boiling  water. 
1  cup  maple  syrup.  1  cup  walnuts,  chopped. 

Dissolve  jello  in  boiling  water.  Add  maple  syrup.  When 
nearly  cool  add  walnuts.     Serve  with  whipped  cream. 

Mrs.  Hubert  G.  Prost. 


151 
DESSERTS  CONSERVATION  RECIPES 

MARSHMALLOW    PUDDING  ■*  <*  *  f 

1  tblsp.  gelatine.  1  tblsp.  vanilla. 

4  eggs  (whites).  2  tblsp.  chocolate. 

1  cup  sugar.  Pink  gelatine  coloring. 

Dissolve  gelatine  in  1  cup  hot  water.  Add  slowly  to  well 
beaten  whites  of  eggs.  Then  add  sugar  and  vanilla,  beating 
well.  Divide  in  three  portions.  Color  one-third  pink  with 
gelatine  coloring;  one-third  with  chocolate,  mixed  with  wa- 
ter; and  leave  one-third  white.  Put  in  layers  in  square  pan 
and  serve  with  either  whipped  or  plain  cream. 

Mrs.  T.  M.  Shearman. 

RICE  PUDDING  ■*  *  «*  «* 

2>y2  tblsp.  rice.  1  qt.  milk. 

]/2  tsp.  salt.  l/2  tsp.  butter  substitute. 

4  tblsp.  sugar.  Cinnamon  to  taste. 

J/2  tsp.  lemon  extract. 

Bake  in  slow  oven  two  hours.  Stir  every  fifteen  minutes 
for   first    three-quarters   of    an   hour.      Should   be    like    thin 

cream  when  done.  Mrs.  W.  Lenfesty. 

CREAMY  RICE  PUDDING  *  *  *  <* 

3  rounded  tblsp.  rice.  y2  tsp.  salt. 

3  rounded  tblsp.  brown  sugar.  1  tblsp.  cocoanut. 

1  qt.  milk.  Ground  cinnamon. 

Wash  the  rice.  Place  in  a  baking  dish  and  add  sugar, 
salt,  milk,  cocoanut  and  cinnamon.  Let  it  stand  one-half 
hour,  or  place  at  once  in  a  moderate  oven  and  bake  slowly 
two  or  three  hours,  until  rice  is  done  and  pudding  is  about 
two-thirds  its  original  volume.  The  first  crusts  should  be 
turned  under  to  prevent  burning.  Remove  from  the  oven  be- 
fore the  milk  has  all  boiled  away  and  serve  from  baking 
dish  when  cold.  If  baked  slowly  this  pudding  should  be 
creamy  when  cold.  Mrs.   Carl   L.  A.  Schmidt. 

HONEY  RICE  PUDDING  «*  *  *  <* 

1  qt.  milk.  y2  cup  seeded  raisins. 

2  tblsp.  uncooked  tapioca.         y2  tsp.  salt. 

2  tblsp.  uncooked  rice.  y2  cup  honey. 

Bake  in  slow  oven,  stirring  down  the  crust  as  it  forms 
until  the  pudding  is  done.     It  should  be  like  thick  cream. 


152 

CONSERVATION  RECIPES  DESSERTS 

RICE  AND  FRUIT  <*  <*  &  £ 

Boiled  and  seasoned  rice. 

Any  kind  of  stewed  fruit,  put  through  a  sieve. 

Beat  the  rice  and  fruit  together  until  fluffy.  Serve  with 
cream  or  sauce.  Mrs.  F.  W.  McCullough. 

PINEAPPLE  PUDDING  ■*   *  *  * 

4  cups  boiling  water.  1  cup  granulated  sugar. 
2/z  cup  minute  tapioca.               Pinch  of  salt. 

1  small  can  grated  pineapple. 

Add  tapioca  slowly  to  water  to  prevent  lumping.  Cook 
two  or  three  minutes.  Then  add  sugar.  Remove  from  stove 
and  when  partially  cooled,  add  pineapple,  mixing  thoroughly. 

Mrs.  E.  B.  Welch. 

RICE  AND  STRAWBERRY  PUDDING  1*  4*  #  * 

24  cup  of  rice,  cooked  and  seasoned. 

2  tblsp.  butter  substitute. 

2  cups  fresh  strawberries  or  other  fruit. 

1  cup  sugar. 
White  of  1  egg. 

Cream  butter  and  sugar.  Add  to  it  the  fruit,  crushed. 
Mix  well  and  add  the  white  of  egg,  beaten  stiff.  Put  the 
rice  in  the  middle  of  the  dish  and  pour  the  mixture  around 
it.    Serve  hot  or  cold.  Mrs.  S.  S.  Johnson. 

FAIRY   PUDDING  ■*  ■*  *   * 

2  coffee  cups  boiling  water.  4  eggs. 

5  tblsp.  sugar.  1  pt.  milk. 
y2  tumbler  currant  jelly.                     Salt. 

1  tblsp.  cornstarch. 

To  the  boiling  water  add  2  tablespoonfuls  of  the  sugar,  a 
little  salt,  and  the  currant  jelly,  stirring  until  the  jelly  is  well 
dissolved.  Thicken  with  the  cornstarch.  Cook  two  minutes, 
stirring  constantly.  When  lukewarm,  add  the  whites  of  the 
eggs,  beaten  stiff,  and  pour  into  wet  molds.  Beat  the  yolks, 
add  the  rest  of  the  sugar,  a  grain  of  salt,  and  the  milk.  Bring 
just  to  boiling  point  and  pour  out.  To  serve,  turn  the  pud- 
ding out  of  the  mold,  and  pour  custard  around  it. 

Mrs.  T.  M.  Shearman. 


153 

DESSERTS  CONSERVATION  RECIPES 

BAKED  APPLES  WITHOUT  SUGAR  &  *  0  «* 

Apples.  Raisins  or  dates. 

Lemon  juice. 

Core  the  apples.  Fill  the  centers  with  raisins  or  dates 
that  have  been  stewed  in  plenty  of  water  for  about  five  min- 
utes. Sprinkle  with  lemon  juice,  and  bake  slowly.  Baste  as 
water  boils  away,  with  water  drained  from  raisins. 

Mrs.  Theodore  Gray. 

DELICIOUS  APPLES  BAKED  **  *  ^  «* 

Apples.  Apricot  marmalade. 

Pare  and  core  tart  apples.  Fill  centers  with  apricot  mar- 
malade.   Bake  in  covered  dish.      Mrs.  F.  W.  McCullough. 

APPLES   BAKED   WITH   HONEY  *   *  *  * 

Apples,  pared  and  cored.  Honey. 

Water. 
Place  apples  in  a  pan.    Surround  by  equal  parts  of  honey 

and  water.     Bake  slowly,  basting  frequently.        W.  B.  B. 

STUFFED  PEACHES  *  *  &  S 

6  fresh  peaches.  1  orange   (juice). 

3  sprigs  of  mint.  1  lemon  (juice). 
1  cup  boiling  water.  2  eggs  (whites). 
1  cup  sugar. 

Peel  and  halve  the  peaches.  Break  the  mint  into  the 
boiling  water.  Cover  closely  and  let  stand  until  cold.  Strain 
and  add  the  sugar.  Boil  until  it  threads.  Quickly  add  the 
strained  juice  of  the  orange  and  lemon  and  beat  all  into  the 
whites  of  the  eggs.  Fill  the  peach  halves  with  the  meringue, 
put  together,  and  top  each  with  a  walnut. 

Mrs.  Franklin  Nutting. 

ECONOMY    PUDDING  *  *  <*  * 

4  large  apples,  pared  and  quartered  1  tsp.  baking  powder 
1  egg,  beaten.  Nutmeg. 

%  cup  sweet  milk.  Pinch  of  salt. 

y2  cup  sugar.  Rice  and  barley  flour 

Cook  apples  until  dry.     Do  not  stir.    Sprinkle  with  sugar 

and  a  little  nutmeg.     Make  batter  of  remaining  ingredients. 

Pour  over  apples  and  bake. 


154 

CONSERVATION  RECIPES  DESSERTS 

SAUCE: 

1  cup  of  sugar.  1  tblsp.  vinegar. 

1  heaping  tblsp.  cornstarch.  Boiling  water. 

Butter  substitute  size  of  walnut.  Salt. 

Mix  sugar  and  cornstarch.  Add  enough  boiling  water  to 
thicken.    Stir  and  cook,  adding  vinegar,  butter  substitute  and 

salt.     Serve  warm.  Mrs.  J.  M.  McNulty. 

CARROT  PUDDING  <*  *  <*  * 

1  cup  grated  raw  potatoes.       1  cup  corn  meal. 
1  cup  grated  raw  carrots.  1  cup  brown  sugar. 

1  cup  raisins.  y2  tsp.  soda. 

Butter  substitute  size  of  egg. 

1  tsp.  each  cinnamon,  cloves,  allspice  and  nutmeg. 

Add  soda  to  raw  potatoes.  Add  other  ingredients  in  the 
order  named.  Steam  two  hours  or  more  and  serve  with  fruit 
or  lemon  juice.  Twentieth  Century  Club. 

BAKED  HONEY  CUSTARD  <*  **  <*  <* 

3  eggs.  %  tsp.  powdered  cinnamon. 

34  cup  honey.  y2  tsp.  salt. 

2  cups  milk  (scalded). 

Beat  eggs  lightly,  taking  care  not  to  make  them  foamy. 
Add  slowly  the  honey,  milk,  cinnamon  and  salt.  Bake  in 
cups  set  in  a  pan  of  water.  M.  E.  B. 

CHRISTMAS   PUDDING  *  «*  «*  <* 

1  cup  chopped  suet.  \l/2  cups  barley  flour. 

1  cup  raisins.  1  level  tsp.  soda. 

1  cup  sugar.  J4  tsP-  cloves. 

1  cup  grated  carrots.  1  tsp.  cinnamon. 

1  cup  mashed  potatoes.  Juice  of  1  lemon. 

Sift  the  soda  with  the  flour.  Carrots  and  potatoes  give 
sufficient  moisture.    Steam  two  hours. 

DATE  PUDDING  <*  <*  <*  <* 

1  cup  chopped  suet.        2l/2  cups  non-wheat  flour. 

1  cup  molasses.  \y2  cup  chopped  dates  or  raisins. 

1  cup  milk.  2  tsp.  soda. 

1  egg.  2  tsp.  mixed  spices. 

Steam  two  and  one-half  hours.      Mrs.  M.  H.  Wetmore. 


155 


DESSERTS 


CONSERVATION  RECIPES 


FINNISH  STEAMED  PUDDING 

1  cup  chopped  suet. 
y2  cup  sugar. 

2  cups  rice,  corn  and  barley  flour 
2  cups  raisins. 


(^*   «,$•   «,?*   <j* 

24  cup  milk. 
2  tsp.  cream  tartar. 
1  tsp.  soda. 
Spices. 
Steam  two  hours.     Serve  with  hard  sauce  made  of  oleo- 


margarine and  brown  sugar. 


Mrs.  George  Otis  Allen. 


STEAMED  NUT  PUDDING  <*  *  *  * 

y2  cup  pecan  or  other  nuts,  chopped.  3  tblsp.  honey. 

y2  cup  raisins  and  chopped  figs.  %  tsp.  salt. 

2  tblsp.  citron  or  candied  orange  peel.  %  tsp.  soda. 

1  cup  barley  or  corn  flour. 

Thoroughly  mix  the  ingredients.     Steam  two  hours  and 
serve  with  sauce. 


FIG  PUDDING 

1  cup  molasses. 

\y2  tblsp.  butter  substitute. 

y2  lb.  chopped  figs,  dredged. 

Cinnamon  and  nutmeg  to  taste. 

Add  sufficient  barley  flour  to  give  the  consistency  of 
ginger  bread.  Steam  about  two  hours.  Serve  with  any 
sauce.  Miss  E.  B.  Welch. 


&5*      t£*      ^*      ^^ 

1  cup  milk. 

1  egg. 

2  tsp.  baking  powder. 
Flour. 


MOLASSES  PUDDING 
1  cup  molasses. 
1  cup  sour  milk. 
1  cup  chopped  suet. 
1  cup  currants. 


*?*   %?*   j*   «»• 

1  tsp.  soda. 

Cloves  and  cinnamon  to  taste. 

Barley  flour,  to  make  stiff  batter. 


Steam  one  and  one-half  hours.  Mrs.  R.  J.  Graham. 


ROLLED  OATS  PUDDING 

1  cup  rolled  oats. 

1  cup  buckwheat  pancake  flour. 

y2  cup  molasses. 

y2  cup  brown  sugar. 

1  cup  chopped  raisins. 

1  tsp.  cinnamon,  cloves. 

Steam  two  hours. 


%C*  V*  t5*  «5» 

14  cup  shortening. 
1  cup  chopped  nuts. 
3  eggs,  well  beaten. 
}i  tsp.  soda. 
y2  tsp.  salt. 

Mrs.  L.  A.  Driesbach. 


156 

CONSERVATION  RECIPES  DESSERTS 

STEAMED    BREAD    PUDDING  <*  <*  <*  * 

1  cup  dried  crumbs.  y2  cup  milk. 

1  egg.  Pinch  of  soda. 

y2  cup  raisins.  Salt,  nutmeg  and  cinnamon. 

y2  cup  molasses. 

Steam  one  and  one-half  hours.    Serve  with  sauce. 

Mrs.  Raymond  S.  Perkins. 

MINUTE  PLUM  PUDDING  *  <*  <*  <* 

3  tsp.  gelatine.  ^  cup  cut  raisins. 

1  pt.  boiling  water.  y±  cup  citron. 

1  lemon   (juice  only).        %  cup  chopped  walnut  meats. 
5  tblsp.  sugar.  y2  small  chopped  apple. 
y2  tsp.  salt.  1  tsp.  vanilla. 
\y2  cups  corn  flakes. 
Mix  gelatine,  water,  lemon,  sugar,  salt  and   corn   flakes. 

When  somewhat  thickened,  add  other  ingredients.     Serve  in 
one  large  or  individual  molds  with  plain  cream. 

Mrs.    L.   S.    Burchard. 

BARLEY  PUDDING  «*   ■*  *  * 

2  tblsp.  cream  of  barley.  )/2  cup  molasses. 
1  tblsp.  corn  meal.                                2  beaten  eggs. 

1  pt.   milk.  3  cups  milk. 
Small  piece  of  butter  substitute.        Dash  of  salt. 
Cook  the  first  three  ingredients  twenty  minutes,  and  add 

the  others.     Bake  slowly  forty  minutes. 

Mrs.  Wm.  Pond. 

DATE  NUT  TORTE  &  *  *  * 

2  eggs.  y2  cup  rice  flour. 

1  cup  light  brown  sugar.  1  tsp.  baking  powder. 

1  cup  dates.  Pinch  of  salt. 

1  cup  walnuts,  broken  in  small  pieces. 

Beat  eggs  well.  Add  sugar,  walnuts,  dates,  and  flour  sift- 
ed with  baking  powder.  Mix  and  turn  into  a  layer  cake  tin 
and  bake  in  a  moderate  oven  about  30  minutes.  Set  on  top 
grate,  as  it  burns  very  easily.  When  cool  turn  into  a  glass 
dish  and  cover  with  whipped  cream.  Serve  in  small  pieces 
in  sherbet  glasses.  Twentieth  Century  Club 

Food   Conservation   Forum. 


157 
DESSERTS  CONSERVATION  RECIPES 

YUM  YUM  PUDDING  *  <*  *  * 

1  cup  cooked  cereal  (left  over).        y2  cup  raisins. 
y2  cup  karo  (white).  2  eggs. 

y2  cup  milk. 

Put  all  together  in  double  boiler.  When  smooth  turn  into 
buttered  baking  dish  and  bake  forty  minutes.  Serve  with 
crushed  fruit  sauce.  Selected. 

FRUIT  GELATINE  *  #  *  & 

3  bananas.  3  oranges. 

3  lemons.  1  can  grated  pineapple. 

1  box  gelatine.  3  cups  sugar. 

Mix  gelatine  in  5  cups  boiling  water.  When  this  is  cool 
and  commences  to  set,  mix  in  all  ingredients  except  the 
bananas ;  stir  these  in,  a  short  time  before  serving ;  after  this 
do  not  stir  any  more.     Place  on  ice  to  cool. 

Mrs.  T.  M.  Shearman. 

PRUNE  WHIP  **  ->■  «*  * 

y2  lb.  prunes.  44  cup  sugar. 

Whites  of  4  eggs. 

Soak  prunes,  and  cook  in  a  little  water  until  soft.  Remove 
stones  and  rub  through  colander.  Add  sugar.  Beat  the  eggs 
very  stiff.  Add  the  prunes  one  spoonful  at  a  time.  Bake  in 
slow  oven  until  a  light  brown — about  20  minutes.  Serve 
with  whipped  cream  or  soft  custard.  Flavor  is  improved  by 
adding  a  few  cracked  and  chopped  kernels  of  the  prunes. 

Twentieth  Century  Club 
Food  Conservation  Forum. 

INDIAN   PUDDING  ^  #  £  * 

2  eggs,  beaten.  y2  tsp.  cinnamon. 
2  tblsp.  molasses.  1  pt.  milk. 

4  tsp.  or  more  sugar.  1  tblsp.  corn  meal. 
y2  tsp.  ginger.  Salt. 

Heat  the  milk.  Stir  in  the  corn  meal  and  boil,  stirring 
constantly.  Add  to  the  other  ingredients,  which  have  been 
mixed  together.  Turn  in  greased  dish  and  bake  about  one 
and  one-half  hours.  Mrs.  W.  E.  Miles. 


158 

CONSERVATION  RECIPES  DESSERTS 

INDIAN  PUDDING  j*   j»  j*  j» 

1  qt.  milk.  1  cup  molasses. 

7  tblsp.  yellow  corn  meal.  1  tblsp.  cinnamon. 

1  tsp.  salt. 

Bake  three  or  four  hours.  Eat  while  hot  with  the  follow- 
ing SAUCE:  Equal  parts  of  molasses,  and  sweet  or  sour 
cream.  Mrs.  Biedenbach. 

CORN  MEAL  PUDDING,  WITH  APRICOTS  S   *  *  # 

3  cups  scalding  hot  milk.  2  tblsp.  sugar. 

1  cup  sifted  corn  meal.  1  tsp.  powdered  ginger. 

6  apricots  (canned)  sliced  thin.  J/2  tsp.  salt. 

Pour  hot  milk  on  corn  meal.  Add  sugar,  ginger,  salt  and 
apricots.  Bake  for  one  and  one-half  hours  in  moderate  oven. 
Garnish  with  apricots  and  serve  with  sauce  made  from  juice 
of  apricots.  Mrs.  Hubert  G.  Prost. 

CORN  MEAL  PUFFS  <*  <*  *  * 

2/z  cup  corn  meal.  1  qt.  milk. 

Ya  cup  sugar.  8  eggs. 

1  tsp.  salt.  Nutmeg  if  desired. 

Cook  the  milk  and  meal  together  fifteen  minutes  with  the 
salt  and  sugar.  When  cold,  add  eggs  well  beaten.  Bake  in 
cups.    Serve  with  stewed  fruit  or  jam. 

CORN  MEAL  PUDDING  *  *  *  * 

Corn  meal.  1  tblsp.  butter  substitute. 

1  pt.  milk.  3  eggs. 

Y*  pt.  water.  1  cup  raisins  or  currants. 

y2  cup  sugar.  Salt. 

SAUCE: 

Yt.  cup  sugar.  J4  cuP  butter. 

Nutmeg. 

Heat  Y*  pint  of  milk  and  ^  pint  of  water  to  boiling 
point.  Stir  in  corn  meal  until  it  is  like  a  thick  batter.  Re- 
move from  fire.  Add  1  cup  cold  milk  to  make  thin  batter. 
Add  other  ingredients.  Bake  twenty-five  or  thirty  minutes. 
Serve  with  sauce  made  by  creaming  the  sugar  and  the  butter 
and  flavoring  with  nutmeg.  Mrs.  Stephen  Sill. 


159 
DESSERTS  CONSERVATION  RECIPES 

INDIAN  MEAL  PUDDING  *  <*  *  * 

%  cup  meal.  1  qt.  milk. 

1  cup  boiling-  water.  Salt  to  taste. 

1  scant  cup  molasses. 

Scald  the  meal  slowly  with  the  water.  Add  other  ingredi- 
ents. Bake  three  or  four  hours,  stirring  occasionally  to  pre- 
vent lumping.  K.  Park. 

MOCK  CREAM  *  *  *  * 

2  tsp.  cornstarch.  1  tsp.  vanilla. 

2  tblsp.  sugar.  Whites  of  2  eggs. 

1  pt.  scalded  milk. 

Mix  the  cornstarch  and  sugar.  Cook  in  the  hot  milk  ten 
minutes.  Strain  and  cool.  Add  vanilla  and  whites  of  eggs, 
beaten  stiff.     This  makes  a  good  substitute  for  whipped  cream. 

WHEATLESS  PASTRY 

INDIVIDUAL    PIES— OATMEAL    CRUST        *  *  <*  <* 

2  cups  finely  ground  oatmeal.  1  tsp.  fat. 
1  cup  boiling  water. 

Scald  the  oatmeal  with  the  water.  Add  fat  and  mix 
thoroughly.  Roll  very  thin  and  line  small  pie  or  tart  tins 
with  the  mixture.  Bake  in  hot  oven.  Fill  with  apricot  mar- 
malade or  other  thick  mixture.  If  desired  spread  a  meringue 
on  top  and  brown  in  the  oven. 

BARLEY  OR  RYE  PASTRY  ■*  «*  <*  <* 

1  cup  rye  or  barley  flour.  Yz  cup  shortening. 

Yz  cup  cornstarch.  J4  tsp.  salt. 

]/2  tsp.  baking  powder.  Cold  water. 

Chop  the  fat  into  the  flour,  cornstarch,  salt  and  baking 
powder.  When  the  mixture  looks  like  meal,  add  cold  water 
gradually  until  mixture  will  stick  together,  but  is  not 
crumbly.  Finely  ground  rolled  oats  may  be  substituted  for 
the  flour. 

SUBSTITUTE   PASTRY  *  *  *  * 

Follow  standard  recipe,  using  half  and  half  barley  flour 
and  mashed  potatoes. 


160 

CONSERVATION  RECIPES  DESSERTS 

WHEATLESS  PIE  CRUST  <*  <*  <*   <* 

1  cup  barley  flour.  ^  cup  shortening. 

34  cup  rye  flour.  34  CUP  rnilk  or  water. 

3  tblsp.  white  corn  meal.  y2  tsp.   salt. 

All  materials  should  be  measured  by  level  spoon  or  cup. 
All  dry  materials  should  be  sifted  before  being  measured. 

Mix  the  dry  ingredients,  add  the  shortening  and  rub  to- 
gether until  very  fine.  Add  the  milk  or  water  and  mix 
quickly  without  overworking.  Use  in  the  same  way  as 
ordinary   pie   crust. 

WHEATLESS  PIE  CRUST  WITH  BARLEY  FLOUR 

1^4  cups  barley  flour.  y2  cup  milk  or  water. 

54  cup  white  corn  flour.  ]/2  tsp.  salt. 

}i  cup  shortening. 

Sift  the  flours  into  a  mixing  bowl,  add  the  shortening 
and  rub  together  until  very  fine.  Then  add  salt,  milk  or 
water,  mix  into  a  smooth  dough  and  proceed  in  the  usual 
way. 

LEMON  SOUFFLE  PIE  <*  <*  *  <* 

4  eggs.  y2  cup  lemon  juice. 

1  cup  sugar.  y2  cup  water. 

Beat  the  eggs  separately;  fold  the  whites  of  the  eggs  in 
last.     Cook  in  any  wheatless  crust.  Mrs.  Skeen. 

LEMON  PIE  ■*   ^  <*  & 

2  lemons  (grated  rind  and  juice).         1  tblsp.  cornstarch. 
y2  cup  sugar.  3  eggs  (yolks). 
Butter  substitute  size  of  walnut.            2  cups  water. 

Cook  in  double  boiler  until  mixture  thickens.  Remove 
from  fire,  and  when  cooled  pour  into  previously  baked  crust. 
Add  meringue  made  of : 

3  eggs — whites,  well  beaten.  3  tblsp.  sugar. 
Return  to  oven,  to  brown  slightly.  Mrs.  H.  Jacobs. 


161 
DESSERTS  CONSERVATION  RECIPES 

SQUASH   PIE  *  J»  *  # 

1  cup  strained  Hubbard  squash.        \y2  tsp.  cornstarch. 

4  tblsp.  molasses.  y2  pt.  milk. 

Nutmeg,  ginger  and  cinnamon.         1  egg. 

Mix  cornstarch  with  squash.  Add  unbeaten  egg.  Beat 
with  squash  for  five  minutes.  Add  other  ingredients.  Bake 
in  slow  oven  until  set.  A.  L.  B. 

SOUR  CREAM  PIE  *   -*    '*  ■* 

1  cup  sour  cream.  1  cup  sugar. 

1  whole  egg  and  yolk  of  2,  beaten  lightly.  y2  cup  nuts. 
y2  tsp.  each,  cinnamon  and  cloves.  y2  cup  raisins. 

Boil  this  mixture  until  smooth  and  creamy.  Bake  in  one 
crust.  When  pie  is  baked,  add  meringue  made  of  other  two 
whites,  and  brown  lightly.  Mrs.  Pine. 

MEATLESS  MINCE  MEAT  *  *  *  * 

6  cups  chopped,  pared  apples.  \y2  cups  water. 

6  cups  chopped,  green  tomatoes.  1  tblsp.  cinnamon. 

3  cups  chopped  raisins.  1  tblsp.  salt. 

Yn  cup  butter  substitute.  4  cups  sugar. 

\l/2  cups  cider  vinegar.  2  glasses  jelly. 
y2  tblsp.  each  of  allspice,  cloves  and  nutmeg. 

Mix  together  all  the  ingredients  except  the  shortening  and 
jelly  until  the  apples  are  soft.  Add  these  two  last,  and  boil 
about  fifteen  minutes.     May  be  sealed  in  jars  and  kept. 

Mrs.  N.  C.  Robson. 

RABBIT  MINCE  MEAT  *   *  S   * 

24  cup  cooked  rabbit,  chopped.  y2  tsp.  mace. 

1  cup  chopped  apples.  y2  tsp.  salt. 

3  tblsp.  butter  substitute.  %  tsp.  cloves. 

y$  cup  light  brown  sugar.  %  tsp.  cinnamon. 

y2  cup  molasses.  K  cup  raisins. 

1  lemon  (grated  rind  and  juice)  or    Grated  nutmeg. 
54  cup  syrup  of  sweet  pickle. 
Mix  all  ingredients  together. 

Twentieth  Century  Club 
Food  Conservation  Forum. 


162 


CONSERVATION  RECIPES 


DESSERTS 


MOCK  MINCE  PIE  *  *  *  * 

1  cup  seeded  raisins.  J/$  tsp.  ginger. 

2  cups  finely  cut  apples.  y2  tsp.  salt. 

2  tblsp.  chopped  beef  suet.  y2  cup  brown  sugar. 

y2  tsp.  cinnamon.  1  cup  water. 

Wash  and  dry  raisins.  Put  them  through  a  food  chopper. 
Add  1  cup  of  water  and  boil  five  minutes.  Remove  from  the 
fire  and  add  the  other  ingredients.  Let  cool  and  use  as 
mince  meat  substitute.  Mrs.  R.  L.  Reid. 


NUT  MINCE  MEAT  *  *  *  * 

8  cups  chopped  apples.  y2  cup  chopped  figs. 

1  cup  chopped  walnuts.  %  cup  chopped  citron. 
y2  cup  chopped,  blanched  almonds.  1  cup  lemon  juice. 

1  cup  seedless  raisins.  1  tblsp.  salt. 

1  cup  caramel  cereal  or  postum.  Sugar  and  spice  to  taste. 
1  cup  cider,  or  fruit  juice. 

Cook  all  together  until  blended.  Make  crust  with  non- 
wheat  flour,  using  bottom  crust  and  strips  on  top.  Sufficient 
for  six  pies.  Mrs.  W.  A.  Wann. 


MINCE    PIE— NO.    I 

4  tart  apples. 
'     J4  cup  raisins. 
34  cup  currants. 
1  tblsp.  chopped  citron. 
J4  cup  crisco. 


&?*         t5*         C?*         5<?* 

y2  tsp.  cinnamon. 
y2  tsp.  nutmeg. 
y±  tsp.  cloves. 
3  tblsp.  sugar. 
34  cup  boiled  cider. 


Cover  and  let  stand  several  hours  before  using. 

Mrs.  H.  F.  Eveleth. 


•&*      ti3*      &?•      $5* 

2  tblsp.  chopped  orange  peel. 
1  tblsp.  butter  substitute. 
y2  tsp.  mixed  spice. 
Lemon  peel  to  taste. 
Cook  rice  in  water  until  soft.    Then  add  other  ingredients 
and  mix  well.  Twentieth  Century  Club 

Food  Conservation  Forum. 


MINCE  PIE— NO.  II 

y2  cup  rice. 
y2  cup  seeded  raisins. 
y2  cup  currants. 
y2  cup  honey. 


163 
DESSERTS  CONSERVATION  .RECIPES 

"LITTLE   SAMMIE"   TARTS  *  *  *  * 

1  cup  sugar.  1  egg. 

1  tblsp.  melted  shortening.  %.  tsp  salt. 

1  lemon  (rind  and  strained  juice).    %  lb.  chopped  citron. 

1  tsp.  cornstarch.  1  cup  raisins. 

Cook  fifteen  minutes  in  double  boiler.  Make  twelve 
pastry  shells  in  muffin  rings.  Fill  with  mixture  and  heat  in 
hot  oven.  Garnish  with  meringue.  May  be  made  the  day 
before  using.  Mrs.  Alfred  Matthews. 

LEMON  AND   RAISIN   PIE  J»   •*  *  ■* 

1  cup  chopped  raisins.  J/2  cup  sugar. 

2  large  apples,  grated.  1  cup  molasses. 

2  large  lemons,  rind  and  juice.  1  cup  water. 

3  oat  or  corn  crackers,  rolled.  Pinch  of  salt. 

Put  in  crust.  Cover  with  strips.  Bake  thirty  or  forty 
minutes.  Mrs.  W.  Lenfesty. 

CHESS  PIE  &  &  j*  j» 

\y2  cups  sugar.  2  tblsp  cornstarch. 

]/2  tsp.  cloves,  cinnamon  and  allspice.     1  cup  raisins. 
1  tblsp.  butter  substitute.  2  cups  water. 

4  eggs,  yolks;  use  white  for  meringue. 

Bake  slowly.  When  baked,  add  a  meringue  made  from 
the  whites,  and  brown  lightly.  Mrs.  T.  M.  Shearman. 


164 

CONSERVATION  RECIPES  CANDY 

CANDY  DEPARTMENT 

Mrs.  Elizabeth  M.  Spooner 

CANDY  MAKING  FOR  AMATEURS  *  #  *  * 

The  aim  of  this  department  has  been  not  only  to  call 
attention  to  recipes  that  make  use  of  sugar  substitutes,  but 
also  to  stimulate  home-candy  making  by  selecting  more  espe- 
cially those  that  commend  themselves  because  of  their  sim- 
plicity and  ease  of  preparation. 

The  following  suggestions  from  the  Food  Administration 
may  prove  helpful  when  buying  or  making  candy. 

WAR  SWEETS  <*  «*  «*  J» 

There  are  at  least  four  groups  of  candy  that  contain  a 
minimum  instead  of  a  maximum  amount  of  sugar,  and  they 
also  contain  other  pure  and  wholesome  ingredients  which  are 
plentiful. 

1.  The  first  group  includes  chocolate  coated  candies  with 
nut  and  fruit  centers,  the  old  fasihoned  chocolate  creams 
with  the  bitter-sweet  coating,  and  such  candies  as  Nouga- 
tines  and  Turkish  pastes.  There  is  an  abundance  of  choc- 
olate ;  it  is  pure  and  wholesome  and  has  high  food  value. 

2.  The  second  group  includes  "hard  boiled  candies"  such 
as  lemon  drops,  stick  candy,  fruit  tablets,  peanut  bars,  peanut 
"brittle,  glace  nuts  and  the  like ;  and  molasses  candies. 

3.  Marshmallows  and  similar  candies  comprise  the  third 
group.  They  may  be  eaten  plain,  toasted,  dipped  in  choc- 
olate, rolled  in  cocoanut  and  in  many  other  palatable  forms. 
Popcorn  confections  belong  to  this  group. 

4.  In  the  fourth  group  are  included  gum  drops,  jellies, 
jelly  beans  and  the  like,  giving  a  wide  variety  of  candy  made 
from  pure  and  wholesome  ingredients  and  containing  a  mini- 
mum amount  of  sugar. 

PEPPERMINT   TAFFY  J*  *  *  * 

Ay2  cups  syrup.  1  tblsp.  butter. 

y2  cup  vinegar.  Peppermint. 

Combine  either  syrup,  molasses,  or  corn  syrup  with  the 
vinegar  and  butter,  and  boil  until  it  becomes  brittle  when 
dropped  in  cold  water.  Remove  from  the  fire,  add  pepper- 
mint to  taste,  and  pour  on  a  greased  platter  to  cool.  Pull 
as  soon  as  it  is  cool  enough  to  handle. 


165 
CANDY  CONSERVATION  RECIPES 

QUICK  MOLASSES  CANDY  4  <*  <*  <* 

1  cup  brown  sugar.  1  tsp.  vinegar. 

1  cup  molasses.  y2  cup  chopped  peanuts. 
]/z  tsp.  butter  substitute. 

Boil  sugar,  molasses,  butter  substitute  and  vinegar  to- 
gether until  brittle  when  tested  in  water.  Add  peanuts,  cool 
and  cut  in  squares. 

MOLASSES  CANDY  S  S  &  * 

2  cups  molasses.  2  tsp.  cream  of  tartar. 

1  cup  sugar.  1  tsp.  soda. 
Butter  substitute  size  of  walnut.       1  tsp.  vinegar. 

Boil  molasses,  sugar  and  butter  substitute  for  20  minutes, 
then  add  cream  of  tartar,  soda  and  vinegar.  Turn  into  but- 
tered dish.     Leave  until  cold  enough  to  pull. 

MOLASSES  TAFFY  *  *  *  * 

\y2  cups  good  molasses.  %  tsp.  soda  (level). 
24  cup  white  sugar.  Butter  substitute  size  of  an  tgg. 

2  tblsp.   vinegar.  1  tsp.  vanilla  or  peppermint. 
Put  molasses,  sugar  and  vinegar  into  a  deep  saucepan  and 

let  boil  to  260  degrees  F.,  or  until  brittle  when  tested  in  cold 
water.  During  last  part  of  cooking  stir  constantly.  Add  the 
butter  and  soda ;  boil  up  once  and  pour  on  buttered  platter  or 
marble.  As  the  candy  cools  turn  the  edges  toward  the  cen- 
ter with  a  spatula  or  the  fingers.  Continue  until  the  candy 
is  cool  enough  to  pull.  Pull  over  a  hook,  or  from  the  finger 
tips,  until  stiff.  Add  the  flavoring  a  little  at  a  time  during 
the  pulling.     Cut  in  short  lengths  and  wrap  in  waxed  paper. 

KARO  PULLING  CANDY  ^  **  *  * 

1  cup  Karo  syrup.  1  cup  brown  sugar. 

1  tblsp.  vinegar.  1  oz.  melted  butter  substitute. 

Boil  without  stirring.     When  brittle  in  cold  water,  pour 

in  greased  pans.     When  cool  enough  to  handle,  pull. 

KARO  BUTTER  SCOTCH  *  *  <*  * 

1  cup  Karo.  y2  cup  butter  substitute. 

1  cup  sugar.  1  tsp.  vinegar. 

Boil  until  brittle  in  cold  water,  pour  into  buttered  pans 

and  when  almost  set  cut  into  squares. 


166 

CONSERVATION  RECIPES  CANDY 

KARO  TAFFY  ^   *  <*  <* 

1  can  Karo  syrup — 2  lbs.  1  tblsp.  vanilla  extract. 

1  tblsp.  butter.  2  cups  sugar. 

}4  cup  vinegar. 

Boil  all  the  ingredients,  except  the  vanilla,  until  brittle  in 
cold  water.  Add  the  vanilla  and  pour  into  buttered  pans. 
Cut  in  squares  when  nearly  set. 

PEANUT  CANDY  *  #  *  * 

1  qt.  Karo  syrup.  1  tblsp.  lemon  juice. 
y2  tsp.  soda.                                  Chopped  peanuts. 

Boil  the  syrup  thirty  minutes.  Add  the  soda  and  con- 
tinue boiling  until  brittle  in  cold  water.  Add  the  lemon 
and  stir  into  the  mixture  as  many  peanuts  as  it  will  hold. 
Pour  into  greased  shallow  pan  and  press  flat  with  a  half 
lemon.     If  preferred  the  peanuts  may  be  left  whole. 

SUGARLESS    MARSHMALLOWS  <*  <*  *  * 

2  tblsp.  gelatine.  2  cups  corn  syrup. 
*/2  cup  cold  water.  1  egg  white. 

1  tsp.  vanilla  or  almond  extract. 

Soak  gelatine  in  the  cold  water.  Boil  the  corn  syrup  to 
the  crack  stage  and  pour  it  over  the  gelatine,  beating  as  it  is 
added.  Beat  ten  minutes  and  then  add  the  egg  white  previ- 
ously beaten  stiff.  Beat  ten  minutes  more  and  add  the  flavor- 
ing. In  beating,  first  use  a  dover  beater,  and  when  the  mix- 
ture becomes  too  stiff  to  handle,  use  a  large  spoon.  When 
just  soft  enough  to  pour,  put  it  in  a  granite  pan  thickly 
dusted  with  cornstarch.  When  thoroughly  chilled,  cut  into 
cubes  and  roll  in  powdered  sugar. 

FRENCH  CANDIES  <*  <*  >*  <* 

1  cup  water.  4  cups  honey. 

1  cup  gelatine. 

Melt  the  gelatine  in  the  water,  stirring  well.  When  it  has 
become  a  soft  paste,  add  the  honey  previously  warmed,  stir- 
ring rapidly.  Take  from  the  fire,  add  the  desired  flavor  and 
color;  mix  carefully  and  pour  into  a  shallow,  greased  dish. 
Let  it  dry  for  a  few  days  before  using. 


167 
CANDY  CONSERVATION  RECIPES 

HONEY   SQUARES  *  <*  <*  <* 

1  cup  strained  honey.  ^  tsp.  salt. 

1  cup  brown  sugar.  1  tsp.  lemon  extract. 

2  tblsp.  butter  substitute.         Pinch  of  cream  of  tartar. 
y2  cup  milk. 

Put  butter  substitute,  salt,  honey,  cream  and  sugar  into 
saucepan.  Stir  over  slow  fire  until  dissolved.  Then  add  cream 
of  tartar.  Boil  until  it  forms  a  hard  ball  when  tested  in  cold 
water.  Remove  from  fire ;  add  extract  and  pour  in  buttered 
mold.    Mark  in  squares  before  it  is  cold. 

Mrs.  F.  E.  Menefee. 

HONEY  BRITTLE  *  *  *  & 

\y2  cups  Karo  syrup,  or  half  honey  y2  lb.  peanuts. 

Cook  honey  to  a  crack  test.  Grease  a  pan,  cover  the  bot- 
tom with  chopped  peanuts  and  pour  the  syrup  over  them. 
Mark  before  the  candy  is  quite  cold.  Instead  of  peanuts  use 
other  nuts,  cocoanut,  figs,  or  raisins  and  y2  ounce  of  chocolate. 

HONEY  CANDY  *  *  &  * 

y2  cup  strained  honey.  y2  cup  granulated  sugar. 

1  cup  chopped  walnut  meats,  peanuts  or  cocoanut. 

Mix  honey  and  sugar  and  boil  gently  until  a  few  drops 
will  form  a  soft  ball  in  cold  water.  Add  nuts  and  let  come  to 
boiling  point.    Pour  out  on  buttered  platter  to  cool. 

Mrs.  O.   E.   Kuhn. 

SIENNA   CANDY  *  **  *  * 

2  cups  honey.  T/2  lb.  grated  chocolate. 
2  lbs.  chopped  almonds.  1  tsp.  cinnamon. 

24  lb.  chopped  filberts  or  pecans. 

Boil  ingredients  all  together.  When  thick  and  smooth, 
cool  and  roll  out.     Cut  in  round  cakes  and  dry  in  oven. 

MAPLE    FUDGE  &  £  *  & 

1  lb.  maple  sugar.  1-6  tsp.  soda. 

1  cup  milk.  1-6  tsp.  salt. 

2  tblsp.  butter. 

Melt  the  sugar  and  butter  and  bring  to  the  boiling  point; 
add  the  soda  and  boil.  Add  the  milk  and  salt  and  proceed  as 
for  fudge. 


168 

CONSERVATION  RECIPES  CANDY 

FRUIT  AND  NUT  PASTE  *   #  *  * 

2  cups  dates — stoned.  A  few  currants. 

1  cup  peanut  butter.  1  tsp.  salt. 

Candied  lemon  or  orange  peel. 

Wash  and  dry  the  dates ;  put  them  through  a  food  chop- 
per; add  peanut  butter  and  salt  and  mix  well.  Take  single 
teaspoonfuls  and  form  into  balls  like  small  apples.  Press  in 
each  a  currant  to  represent  the  blossom  and  a  piece  of  peel 
to  represent  the  stem. 

FRUIT  CONFECTION  «*  *  *  * 

1  lb.  dried  figs.  J4  lb.  dried  raisins. 

y2  lb.  dried  peaches.  %  cup  honey. 

y2  lb.  dried  prunes.  1  cup  chopped  nuts. 

Run  the  fruit  through  a  meat  chopper ;  mix  in  the  honey 
and  nuts,  and  knead.  Press  into  a  form.  Cut  in  squares ;  roll 
in  cornstarch  and  serve  or  pack  in  a  tin  box  with  wax  paper 
between  layers. 

FRUIT  CARAMELS  S  #  S  # 

Equal  parts  of  nut  meats.         Dried  figs — black  or  white. 
Dates.  Raisins. 

Grind  or  chop  all  very  fine   and  mix  thoroughly.     Pack 

hard  in  a  deep  pie  tin  one  inch  thick,  and  cut  into  squares. 

Wrap  in  waxed  paper.     Will  keep  indefinitely. 

Mrs.  D.  N.  Lehmer. 

DATE    BALLS  *   *  *  * 

Dates.  Peanut  butter. 

Powdered  sugar. 

Make  a  paste  of  date  meat  by  putting  dates  through  food 
chopper  two  or  three  times.  Add  1  teaspoonful  peanut  butter. 
Blend  thoroughly,  mold  into  balls  or  ovals,  dip  in  powdered 
sugar.  Mrs.  W.  C.  Blasdale. 

STUFFED  PRUNES  *  *  *  * 

Prunes.  Nuts. 

Wash  prunes  and  steam  until  soft — about  ten  minutes. 
Pour  hot  water  over  them,  and  drain.  Remove  pits  and  let 
stand  several  hours  to  dry.     Fill  with  nut  meats. 


169 
CANDY  CONSERVATION  RECIPES 

DATE  AND  COCOANUT  SWEETS  -*  *  <*  <* 

2  cups  dates,  stoned.  1  tsp.  lemon  juice. 

1  cup  cocoanut,  grated.  y2  tsp.  salt. 

4  tsp.  sugar. 

Wash,  dry  and  put  the  dates  through  a  food  chopper. 
Mix  the  ingredients  well;  then  form  the  mixture  into  round 
balls  and  roll  in  cornstarch.  Mrs.  T.  M.  Shearman. 

CHOCOLATE  RAISIN  BALLS  *  *  *  * 

Seedless  raisins.  Sugar. 

Melted  chocolate.  Honey. 

Put  the  raisins  through  a  fine  meat  chopper;  then  weigh, 
and  taking  a  scant  cupful  of  their  weight  in  sugar,  work  into 
a  paste  with  a  little  honey.  Roll  into  balls  and  allow  to 
harden.     Then  dip  in  melted  chocolate. 

PUFFED  RICE  CANDY  S  *  *  & 

1  cup  brown  sugar.  y2  pkg.  puffed  rice. 
y2  lemon.  J4  cup  water. 
Butter  substitute  size  of  an  egg  Pinch  of  salt. 

Boil  a  short  time,  then  add  the  juice  of  half  a  lemon  and 
boil  until  it  forms  a  hard  ball  when  dropped  in  cold  water. 
Have  rice  crisp,  stir  in  and  form  in  balls  as  soon  as  it  can  be 
handled.  Mrs.  C.  S.  Smith. 

SUGARED  POPCORN  S  &  *  £ 

2  quarts  popped  corn.  2  cups  brown  sugar. 
2  tblsp.  butter  substitute.  y2  cup  water. 

Put  butter  substitute  in  saucepan  and  when  melted  add 
sugar  and  water.  Bring  to  boiling  point  and  let  boil  sixteen 
minutes.     Pour  over  corn  and  stir  until  corn  is  well  coated. 


170 

CONSERVATION  RECIPES  CANNING  AND 

CANNING  AND  PRESERVING 

Household  Science  Department,  Berkeley  Schools 
Bertha  C.  Prentiss,  Supervisor. 

Reliable  bulletins  giving  complete  directions  for  canning, 
preserving,  etc.,  may  be  obtained  free  upon  request. 

(A)  Address  the  Division  of  Publications,  United  States 
Department  of  Agriculture,  Washington,  D.  C,  for  the  fol- 
lowing bulletins : 

1.  Home  Canning  of  Fruits  and  Vegetables,  Farmers  Bul- 
letin 853. 

2.  Canning,  Farmers'  Bulletin  359. 

3.  Home  Canning  One  Period  Cold  Pack  Method,  Farmers' 
Bulletin  839. 

4.  Canned  Fruits,  Preserves  and  Jellies,  Farmers'  Bulletin 
203. 

5.  Homemade  Fruit  Butters,  Farmers'  Bulletin  900. 

6.  Drying  Fruits  and  Vegetables  in  the  Home,  Farmers' 
Bulletin  841. 

7.  Preservation  of  Vegetables  by  Fermentation  and  Salting, 
Farmers'  Bulletin  881. 

8.  Manufacture  and  Use  of  Unfermented  Grape  Juice, 
Farmers'  Bulletin  644. 

9.  Canning  Tomatoes,  Farmers'  Bulletin  521. 

(B)  Address  the  University  of  California,  College  of 
Agriculture,  Berkeley,  for  the  following  bulletins: 

1.  Home  and  Farm  Canning,  by  W.  V.  Cruess,  Circular 
No.  158. 

2.  Jellies  and  Marmalades  From  Citrus  Fruits,  by  W.  V. 
Cruess,  Circular  No.  146. 

3.  Canning  Fruits  and  Vegetables.  Methods  of  Food 
Preservation  1,  by  W.  V.  Cruess. 

4.  Fruit  Juices  and  Jellies.  Methods  of  Food  Preservation 
2,  by  W.  V.  Cruess. 

5.  Drying  Fruits  and  Vegetables.  Methods  of  Food  Pre- 
servation 3,  by  W.  V.  Cruess. 

6.  Candying  Fruit,  Making  Fruit  Vinegar  and  Salting 
Vegetables.  Methods  of  Food  Preservatioon  4,  by  W. 
V.  Cruess. 


171 
PRESERVING  CONSERVATION  RECIPES 

7.  Jelly   Stocks,   by   Frederic   T.   Bioletti   and   William   V. 
Cruess. 

8.  Fruit  Juices,  by   Frederic   T.    Bioletti   and   William   V. 
Cruess. 

9.  Home-made  Vinegar,  by  Frederic  T.  Bioletti  and  W.  V. 
Cruess. 

10.  The  Drying  of  Figs,  by  I.  J.  Condit. 

11.  Home  Pickling  of  Ripe  Olives,  by  Frederic  T.  Bioletti. 

12.  Vinegar  From  Waste  Fruit,  by  W.  V.  Cruess. 

13.  Canning  Fruits  Without  Sugar,  by  W.  V.  Cruess. 

14.  Tomato  Paste,  by  W.  V.  Cruess. 

15.  Drying  Muscat  Raisins,  by  Frederic  T.  Bioletti. 

16.  Sterilization  of  Meats  in  Jars,  by  W.  V.  Cruess. 

The  following  methods  for  preserving  fruits  and  fruit 
juices  have  been  given  by  Mr.  W.  V.  Cruess  of  the  Uni- 
versity of  California. 

CANNING   FRUITS   WITHOUT   SUGAR  <*  <*  *  ■* 

METHOD  A:  Express  juice  from  ripe  grapes  or  other 
ripe  and  juicy  fruit.  This  can  be  done  by  passing  the  fruit 
through  a  meat  chopper,  heating  it  to  boiling  point,  straining 
off  the  juice,  etc.,  as  you  would  for  jelly  making.  If  this 
juice  is  very  sweet  and  low  in  acid,  it  can  be  used  without 
further  treatment.  If  it  is  somewhat  sour,  the  sour  taste 
should  be  reduced  by  adding  a  small  amount  of  baking  soda. 
This  should  be  added  in  very  small  quantities  and  stirred 
Stop  the  addition  of  the  soda  when  the  tart  taste  has  been 
sufficiently  reduced.  Place  the  peeled  or  otherwise  prepared 
fruit  in  a  pot  and  add  the  juice  prepared  as  above.  Heat  the 
fruit  and  juice  together  until  the  fruit  has  been  heated 
through  and  then  pack  into  jars  and  sterilize  as  directed  in 
"Canning  Fruits  and  Vegetables."  (See  Section  B.,  No.  3, 
p.  170.) 

METHOD  B:  To  one  cup  of  honey  or  neutral  flavored 
table  syrup,  add  about  one  cup  of  water.  Heat  the  fruit 
to  be  canned  in  this  syrup  until  the  fruit  is  heated  through. 
Pour  hot  into  jars  and  sterilize  as  directed  above. 

METHOD  C:  If  the  fruit  is  to  be  used  for  pie  making 
purposes,  it  may  be  canned  in  water  instead  of  in  juice  or 
syrup.  The  method  of  sterilizing  would  be  the  same  as  di- 
rected for  the  above  recipe. 


172 

CONSERVATION  RECIPES  CANNING  AND 

THE  USE  OF  SYRUPS  INSTEAD  OF  SUGAR  IN 
JELLY  MAKING  *  *  «*  <* 

If  three-quarters  of  a  cup  of  good  honey  or  good  table 
syrup  is  used  to  each  cup  of  fruit  juice  suitable  for  jelly 
making,  a  good  jelly  can  be  made  without  the  use  of  any 
sugar.  It  is  also  possible  to  substitute  half  honey  or  syrup 
for  the  sugar  ordinarily  used ;  that  is  to  say,  use  half  a  cup 
of  syrup  and  half  a  cup  of  sugar  and  the  usual  amount  of 
fruit  juice. 

HOME-MADE  FRUIT   SYRUPS  ■*  *  *  * 

Syrups  made  from  grapes,  apples,  and  other  fruits,  can  be 
used  in  cooking  or  on  the  table  to  replace  sugar  to  a  great 
extent.  The  following  simple  methods  of  preparation  are 
suited  for  home  use. 

1.  FRUIT  SYRUPS  FOR  COOKING  PURPOSES 

(A)  Crush  the  fruit  and  press  out  the  juice.  Apples 
and  berries  may  be  heated  to  boiling  point  after  crushing,  to 
facilitate  extraction  of  the  juice. 

(B)  Heat  the  pressed  juice  to  boiling  point  and  filter 
through  a  jelly  bag  or  other  form  of  filter  until  clear. 

(C)  Boil  the  juice  down  rapidly  in  a  shallow  pan.  Long 
boiling  darkens  the  color  and  injures  the  flavor. 

The  hot  syrup  should  be  boiled  down  until  it  becomes  of 
the  desired  consistency. 

(D)  Pour  the  syrup  boiling  hot  into  scalded  fruit  jars 
or  bottles  and  seal  at  once. 

Syrups  made  as  above  are  suitable  for  use  in  mince  meat, 
etc.,  but  are  somewhat  too  sour  for  table  use.  Grapes  and 
apples  are  the  most  suitable  for  this  purpose. 

2.  FRUIT  SYRUPS  FOR  TABLE  USE       *  *  #  * 

(A)  Clarify  the  fruit  juice.  To  do  this  heat  to  boil- 
ing point  and  filter  until  clear. 

(B).  Divide  into  two  lots  representing  one-fourth  and 
three-fourths   of  the  juice  respectively. 

(C)  To  three-fourths  of  the  juice  add  2  ounces  (3  table- 
spoonfuls)  of  precipitated  chalk  per  gallon.  Heat  to  boiling 
point  and  allow  to  stand  over  night.  Filter  through  a  jelly 
bag  to  remove  chalk. 


173 
PRESERVING  CONSERVATION  RECIPES 

(D)  To  the  filtered  juice  add  the  one-fourth  of  the  un- 
treated juice.  Boil  the  juice  down  to  a  syrup  and  seal  boil- 
ing hot  in  bottles  or  jars.  This  syrup  is  less  acid  than  that 
made  by  the  preceding  recipe  and  is  suitable  for  use  on 
griddle  cakes,  etc. 

Precipitated  chalk  can  be  bought  from  any  drug  store. 
Ground  limestone  may  be  used  instead. 

FRUIT  JUICES 

RED  GRAPE  JUICE  *  *  J>  <* 

Take  equal  quantities  of  muscat  grapes  and  black  grapes. 
Crush  together  in  a  pot  and  heat  to  about  140  degrees  F.  A 
dairy  thermometer  is  suitable  for  testing  the  temperature. 
Allow  to  stand  over  night  and  on  the  next  day  press  out  the 
juice.  Strain  it.  Put  it  in  bottles  and  cork  bottles  with 
corks  that  have  been  sterilized  in  boiling  water  for  five 
minutes.  Tie  the  corks  down  with  a  string.  Any  drug 
store  clerk  can  show  you  how  to  tie  the  cork.  Place  the 
bottles  on  their  side  in  a  wash  boiler  sterilizer,  covering 
the  bottles  completely  with  water.  Heat  the  water  slowly 
until  it  tests  175  degrees  F.  on  the  thermometer.  Keep  the 
water  at  this  temperature  for  about  twenty  minutes.  Re- 
move the  bottles  and  seal  the  corks  with  melted  paraffin. 
This  makes  a  very  pleasing  and  refreshing  beverage. 

LOGANBERRY  AND  BLACKBERRY  JUICE  *  <*  J»  * 
Heat  the  crushed  berries  to  about  140  degrees  F.     Press 
out  the  juice  and  if  the  juice  is  very  sour  add  sugar  to  taste. 
Pack  in  bottles  and  sterilize  as  directed  for  grape  juice. 

OTHER  FRUIT  JUICES  *  J"   *  * 

Grape  fruit,  pomegranates,  lemons,  and  apples  all  make 
satisfactory  juices.  With  these  fruits,  however,  the  fruit  is 
not  heated  before  the  juice  is  pressed  out.  Otherwise  the 
treatment  is  the  same  as  described  for  grape  juice. 

FRUIT  BUTTERS  WITHOUT  SUGAR     *  *   J*  & 

(A)  Peel  and  pit  the  fruit.  Add  enough  juice  to  pre- 
vent scorching.     Cook  until  soft.     Pass  through  a  fine  sieve. 

(B)  To  one  quart  of  the  pulp  add  three  quarts  of  apple 
or  grape  juice  and  to  each  four  quarts  of  the  mixture  two 


174 

CONSERVATION  RECIPES  CANNING  AND 

teaspoonfuls  of  ground  cinnamon  and  one  of  ground  cloves. 

Or,  if  apple  or  grape  syrup  prepared  as  directed  in  recipe 
for  Syrup  for  Cooking  purposes  is  available,  add  one  quart 
of  syrup  to  one  quart  of  pulp  instead  of  using  the  juice  as 
noted  above. 

(C)  Boil  down  to  a  thick,  buttery  consistency.  Seal 
boiling  hot  in  jars  or  cans.  This  preserve  will  be  tart  and 
will  be  suitable  for  a  relish. 

SELECTED  RECIPES 

CARROT    MARMALADE  «*   <*  <*  <* 

6  medium  sized  French  carrots.         I  large  lemon. 

Sugar. 

Grind  the  carrots  very  fine.  Add  the  juice,  pulp,  and 
ground  rind  of  the  lemon.  Cover  well  with  water  and  sim- 
iner  for  two  hours.  Measure  and  add  Y  cup  sugar  to  1  cup 
mixture  and  cook  until  thick.     Pour  into  sterilized  glasses. 

CITRUS  MARMALADE  J»  <*  «*   * 

2  oranges.  2  lemons. 

2  grape  fruit.  Sugar. 

Select  unripe  fruit  with  a  coarse  rind.  Wash.  Remove" 
stem  ends  and  any  hard  spots.  Cut  the  fruit  into  slices  one- 
half  inch  thick.  With  scissors  cut  the  rind  of  the  fruit  into 
one-half  inch  pieces.  Measure  fruit  and  add  twice  the  quan- 
tity of  water.  Cover  and  let  stand  twenty-four  hours.  Then 
boil  without  a  cover  until  fruit  is  tender.  Measure  and  add 
an  equal  quantity  of  sugar.  Boil  until  it  jells.  Pour  into 
sterilized  glasses ;  cover  with  paraffin.         Shirley  Turner. 

PLUM    CONSERVE  *  <*  <*  * 

2  lbs.  plums.  Yz  cup  dark  corn  syrup. 

2  cups  seeded  raisins.  1  cup  cold  water. 

4  oranges.  J4  cup  nut  meats. 

Wash  plums,  remove  stones  and  cut  in  pieces.  Add 
raisins,  chopped.  Wash  the  oranges  and  cut  in  thin  slices. 
Put  the  prepared  fruit,  water  and  syrup  in  a  preserving 
kettle.  Bring-  to  the  boiling  point,  then  simmer  until  the 
consistency  of  marmalade.  Add  nuts  five  minutes  before 
removing  from  the  fire.     Pour  into  sterilized  glasses. 


175 
PRESERVING  CONSERVATION  RECIPES 

RHUBARB  MARMALADE  J»   *  *   * 

2  qts.  rhubarb.  1  qt.  sugar. 

1  orange.  y2  cup  walnuts. 

y2  cup  raisins. 

Wash,  pare  and  cut  rhubarb  into  one-half  inch  pieces. 
Add  sugar,  cover  and  let  stand  over  night.  In  the  morning 
add  the  grated  rind  and  juice  of  the  orange,  seeded  raisins, 
and  walnuts,  cut  in  small  pieces.  Cook  slowly  until  thick. 
Store  in  a  stone  jar  or  pour  into  sterilized  glasses. 

CRANBERRY  MARMALADE  *  J*  *  <* 

1  qt.   cranberries.  1  cup  sugar. 

2  cups  seeded  raisins.  1  cup  water. 

Place  cranberries  and  water  in  a  saucepan,  cover  and 
bring  quickly  to  boiling  point.  As  soon  as  they  begin  to 
soften,  mash  and  then  boil  for  three  minutes.  Press  through 
a  strainer.  Wash  and  dry  the  raisins  and  chop.  Cook  the 
cranberry  pulp,  sugar  and  raisins  slowly  for  thirty  minutes. 
Stir  often  to  prevent  burning.  Pour  into  sterilized  glasses. 
More  raisins  and  less  sugar  may  be  used  if  desired. 

CRANBERRY  CONSERVE  J"   J»   *   * 

1  qt.    cranberries.  \y2  cups  water. 

y2  lb.  walnuts,  chopped.  3  cups   sugar. 

1  orange  (juice  only).  %  lb-  raisins. 

Wash  the  fruit.  Cook  in  the  water  until  the  cranberries 
burst.  Strain.  Add  the  remaining  ingredients  and  cook 
twenty-five  minutes,  or  until  the  mixture  is  thick.  Pour  into 
sterilized  glasses.  When  cool  seal,  and  cover  as  directed  for 
jams.     Brown  sugar  may  be  used. 

GINGER  PEAR  MARMALADE  J»  *  *  * 

4  lbs.  hard  green  pears.  y2  lb.  green  ginger  root. 

4  lbs.  sugar.  3  lemons;  rind  of  2. 

Peel  ginger  root  and  cut  in  very  small  pieces ;  put  on  to 
boil  in  a  little  water  with  the  grated  lemon  peel.  Peel  pears 
and  cut  in  thin  slices ;  cook  with  the  ginger  root  until  tender. 
Add  sugar  and  lemon  juice  and  cook  until  it  jellies. 

Mrs.  P.  B.  Fay. 


176 


CONSERVATION  RECIPES 


CANNING 


1  tblsp.  cinnamon. 
1  tblsp.  cloves. 


SPICED  GRAPES  <*  <*  <*  <* 

5  lbs.  grapes. 

4  lbs.  brown  sugar. 

y2  pt.  vinegar. 

Boil  grapes  in  vinegar  until  tender;  put  through  colander 
to  remove  seeds.  Then  cook  with  sugar  and  spices  until  it 
jellies   when  cooled.  Mrs.   P.   B.   Fay. 


PICALILLI 


fc5*  <£&         K0*         <5* 


1  qt.  green  tomatoes. 

1  head  celery. 

2  red  sweet  peppers. 
1  green  sweet  pepper. 
1  large  mild  onion. 
y2  small  head  cabbage. 
1  ripe  cucumber. 
Chop   first   five   ingredients   in   food   chopper,   making   it 

rather  coarse.  Add  salt,  put  in  flour  sack  and  let  drain  over 
night.  In  the  morning  press  gently  with  hands,  put  in  a  dish 
and  pour  over  other  ingredients  which  have  been  boiled  and 
cooled.  Mrs.  E.  G.  Witter. 


y2  cup  salt. 
3  cups  vinegar. 
1  lb.  brown  sugar. 
y2  tsp.  mustard. 
y2  tsp.  pepper. 
Allspice  and  cinnamon. 


177 
SUBSTITUTES  CONSERVATION  RECIPES 

SUBSTITUTES 

BUTTER  AND  FATS 

Household  Science  Department,  Berkeley  Schools. 
Bertha  C.  Prentiss,  Supervisor. 

REFERENCES  ■*  «*  **  * 

Fats  and  Their  Economical  Use  in  the  Home.  Bulletin 
No.  469,  United  States  Department  of  Agriculture,  Washing- 
ton, D.  C.    5  cents. 

Conservation  of  Fats,  by  Herman  T.  Vulte.  Published  by 
the  American  Home  Economics  Association,  Room  1010,  19 
W.  44th  St.,  New  York.     10  cents. 


SUBSTITUTE  VEGETABLE  FATS  <*  *  *  * 

Crisco  Cottolene 

Vegetole  Nut  Grove  Margarin 

Nutzyme  Snowdrift 

Olive  Oil  Corn   Oil    (Mazola) 

Beef  and  Cottonseed  Oil  Compound  Oleomargarine 

Kream  Krisp  Califene 

Nutco  Sawtay 

Kuxit  Wesson  Oil 

Cottonseed  oil  Mazola 


COMPOSITION    OF    OLEOMARGARINE  ■*  *  <*  * 

(From  United  States  Department  of  Agriculture  Bulle- 
tin No.  469). 

The  principal  fats  used  in  the  manufacture  of  oleomar- 
garine are  oleo  oil,  neutral  lard,  cottonseed  oil  and  other  oils. 
These  fats,  which  must  be  pure  and  carefully  prepared,  are 
thoroughly  mixed  and  then  churned  with  milk  or  sometimes 
cream.  Owing  to  the  ease  with  which  a  highly  colored 
oleomargarine  might  be  sold  as  butter,  it  is  illegal  to  sell  it 
unless  plainly  marked,  and  the  practice  of  coloring  it  to  imi- 
tate butter  is  discouraged  by  a  heavy  tax.  It  is  a  wholesome 
fat. 


178 

CONSERVATION  RECIPES  BUTTER 

BUTTER  SUBSTITUTES 

FOR  THE  TABLE  <*   <*  <*  * 

Oleomargarine  and  the  various  brands  of  margarines  now 
on  the  market,  mayonnaise  or  olive  paste,  cheese  and  cottage 
cheese,  peanut  butter. 

To  y2  pound  of  butter  add  1  cup  of  milk.  Beat  together 
until  well  blended.  Add  J/2  teaspoon  of  salt  and  y2  teaspoon 
of  butter  color.    Place  on  ice  and  serve  in  place  of  butter. 

Serve  jams,  jellies,  syrups,  gravy,  etc.,  and  less  butter 
will  be  desired. 

FOR  COOKING  <*  *  *  <* 

Save  all  fat  trimmings ;  render  and  use  in  cooking. 

Use  cracklings  from  tried  out  fat  for  shortening  in  corn 
muffins,  etc. 

Chicken  fat  makes  fine  shortening  for  cakes  and  is  an  ex- 
cellent butter  substitute  for  cream  sauces. 

Save  all  drippings.  Mix  with  a  little  cottonseed  oil  and 
brown  with  flour  for  Brussels,  sprouts,  etc. 

MUTTON  OR  LAMB  FAT  FOR  FRYING  <*  <*  <*  * 

1  lb.  fat  cleaned  and  cut  in  small  pieces. 

1  qt.  cold  water.  2  tsp.  soda. 

Cottonseed  oil.  Salt. 

Cover  the  fat  with  the  water ;  add  the  soda  and  allow  it  to 
stand  for  an  hour,  then  drain  well. 

Put  the  fat  into  a  kettle ;  add  1  cup  cold  water  and  render 
over  a  slow  fire.  Strain  through  a  fine  strainer  or  through 
two  thicknesses  of  cheesecloth. 

Measure,  and  when  partially  cold,  beat  into  it  an  equal 
amount  of  cottonseed  oil  and  a  little  salt.  Use  1  teaspoonful 
of  salt  to  eact  pint  of  the  fat. 

Beat  until  the  fat  is  very  white  and  soft. 

Chicken  fat  may  also  be  combined  with  the  rendered 
mutton  fat. 


179 
SUBSTITUTES  CONSERVATION  RECIPES 

FAT  FOR  COOKING  «*  **  #  ji 

1  lb.  kidney  suet  or  soft  beef  fat.       ^2  cup  cold  water. 
Cottonseed  oil.  Salt. 

Cut  the  fat  into  small  pieces.  Place  in  a  kettle  with  the 
water.  Render  over  a  slow  fire.  Strain  off  liquid  fat.  To 
each  cup  of  fat  allow  1  cup  of  cottonseed  oil  and  J^  teaspoon 
of  salt.     Beat  as  it  cools  until  it  is  white  and  thick. 

EXCHANGE  VALUES  OF  FATS  *  ■*  <*  ■* 

1  tablespoon  of  oleomargarine,  commercial  fat  compound, 
clarified  chicken  fat,  goose  fat,  clarified  beef  and  mutton  fat 
is  equal  to  1  tablespoon  of  butter. 

14^4  tablespoons  of  hardened  vegetable  fat  is  equal  to  16 
tablespoons  of  butter. 

HARD   SOAP  <*  J»  *  <* 

5  lbs.  clarified  and  strained  fat.  2  tblsp.  powdered  borax. 

1  lb.  potash.  ]/z  cup  ammonia. 

1  qt.  cold  water.  2  tblsp.  sugar. 

y$  cup  washing  soda,  dissolved  in  34  CUP  boiling  water. 

Mix  the  potash  with  the  water  and  add  the  borax,  am- 
monia and  sugar.  Pour  into  this  mixture,  when  cool,  the 
melted  but  not  hot  fat.  Stir  constantly  for  fifteen  minutes 
and  pour  into  a  box  lined  with  heavy  greased  paper.  In  two 
hours  it  will  be  hard  enough  to  cut  into  cakes.  Let  stand  for 
three  days  before  using.  Mrs.  L.  E.  Blochman. 


CONSERVATION  RECIPES 

MANUSCRIPT  RECIPES  *  *  *  * 


CONSERVATION  RECIPES 


MANUSCRIPT  RECIPES 


<*   &  ji  jt 


Conserve  Foods 

Use  a  Fireless 
Cooker 


SOY  BEAN  FLOUR 
SAVES 

AND 

TAKES  the  PLACE 

0 

0  OF  WHEAT  FLOUR 

Ik 

</)  AS  AN  IDEAL  SUBSTITUTE ; 

0  OF  EGGS,  | 

t  WITH  ITS  RICHER  PROTEIN;  H 

K  PI 

5  OF  MEAT,  !, 

Z  WITH  MORE  FAT  AND  PROTEIN  ? 

Z  OF  MILK,  H 

*  OWING  TO  ITS  FOOD  VALUE  AND  " 

j  SANITARY  REASONS  jjj 

0  OF  SHORTENING,  2 

§  HAVING  TEN  TIMES  MORE  FAT  THAN  g 


u  COMMONLY   USED   CEREALS. 

b 

0 


0  The   IDEAL   FOOD   for 


Diabetic  Persons 

OWING  TO  VERY  LOW  PERCENTAGE 

OF  STARCH. 

SOY  BEAN  FOOD  PRODUCTS  CO. 

SAN  FRANCISCO 


•»»       n       n       «»- 


CONSERVATION  RECIPES 
MANUSCRIPT  RECIPES  *  *  *  <* 


CRYSTAL  WHITE 

and  CREME  OIL  SOAPS 

ARE  THE  BEST 
SOLD  BY  ALL  DEALERS 

MADE  BY 

PEET  BROS.  MFG.  CO. 

KANSAS  CITY  SAN  FRANCISCO 


+i — - 


CONSERVATION  RECIPES 

MANUSCRIPT  RECIPES  <*  <*  *  <* 


m      m      m      n      m      ■■      w      m      n      m      ■  »j« 


"REALLY    YOU    WOULDN'T    KNOW    THE 
DIFFERENCE" 

ENTIRELY   WHEATLESS 

Cookies  Cakes   Pies 

With  the  Exception  of  )     Q  PJ  /J/ 

Angel  Food  Cake,  Dough-  >    Q^J  yfo  Substitute 

nuts  and  Silver  Leaf  Cake  )  X 1/ 


WINSTONS 

CAFE BAKERY ICE    CREAMS 

CENTER  STREET        -      -      -      -      BERKELEY 

■      m      n      m      w      ■      ■      m      m      ■      ■■      ■      m      m      m      —      u      ■      »«fi 


CONSERVATION  RECIPES 
MANUSCRIPT  RECIPES  <*  <*  <*  * 


S.  H.  BRAKE  COMPANY 

The  Ladies'  Shop 

DEPENDABLE  MERCHANDISE 

Telegraph    Avenue At    Durant 


Our   Electrical    Appliances    Will    Help    You 
CONSERVE 

JARVIS  HARDWARE  CO. 

2311  Telegraph  Ave.,  Berkeley 
HOUSEHOLD    AND    KITCHEN    WARE 


Sadler's 


BOOKS,  PERIODICALS,  STATIONERY 

Headquarters  for  School  and  College  Textbooks  and 

Supplies.     Mail  orders  for  any  book  published 

Promptly  filled. 

2253  Telegraph  Avenue       -  Berkeley,  Cal. 


FARLEY'S  PHARMACY 

PRESCRIPTION  SPECIALISTS 

Telegraph  at  Bancroft;   Phones  Berkeley  5156,  5157 

"We  Never  Substitute." 
Immediate  Delivery  Always  at  Your  Service. 


CONSERVATION  RECIPES 


MANUSCRIPT  RECIPES 


ji   jt  &  & 


ALBERS 
OAT 
=   COOKIES 

3  cupfuls  Al- 
bers  Oats. 

Yt  scant  cup- 
ful of  but- 
ter or  short- 
ening. 

1  cup  brown 
sugar. 

y2  cup  milk. 

1  teaspoonful 
baking  pow- 
der. 

1  cupful  Hy- 
geno    Flour. 

1  teaspoonful 
cinnamon. 

y2  teaspoonful 
ground  nut- 
meg. 

Yi   teaspoonful 
of        ground 
cloves. 
Drop    on    buttered    pans    three    inches   apart   and   bake 

light   brown. 


T.   H.   NEVIN;   Proprietor  Phone  Berkeley   4529 

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Measurements  of  Substitutes 

EQUAL  TO  ONE  CUP  OF  FLOUR 

These  weights  and  measures  were  tested  in  the  Experi- 
mental Kitchen  of  the  U.  S.  Food  Administration,  Home 
Conservation  Division,  and  of  the  U.  S.  Department  of  Ag- 
riculture, Office  of  Home  Economics. 

In  substituting  for  one  cup  of  flour  use  the  following 
measurements.    Each  is  equal  in  weight  to  a  cup  of  flour. 


Barley 1^    cups 

Buckwheat %   cup 

Corn  Flour cup  (scant) 

Corn  Meal  (coarse) .]/%  cup 

Corn   Meal   (fine) 

1  cup  (scant) 

Cornstarch ^    cup 

Peanut  Flour 1  cup  (scant) 


Potato  Flour }i  cup 

Rice  Flour J£  cup 

Rolled  Oats \y2  cups 

Rolled     Oats     (ground     in 

meat  chopper) \y§  cups 

Soy  Bean  Flour %  cup 

Sweet  Potato  Flour_l^  cups 


This  table  will  help  you  to  make  good  griddle  cakes, 
muffins,  cakes,  cookies,  drop  biscuits,  and  nut  or  raisin  bread 
without  using  any  wheat  flour. 

You  will  not  need  new  recipes.  Just  use  the  ones  your 
family  has  always  liked,  but  for  each  cup  of  flour  use  the 
amount  of  substitute  given  in  the  table.  You  can  change 
your  muffin  recipe  like  this : 


OLD    RECIPE 

2  cups  wheat  flour. 
4  tsp.  baking  powder. 
%  tsp.  salt. 
1  cup  milk. 

1  egg- 

1  tblsp.  shortening. 

1  tblsp.  sugar. 


NEW  RECIPE 

\y%  cups  barley  flour. 
1  cup  (scant)  corn  flour. 
4  tsp.  baking  powder. 
Yt  tsp.  salt. 
1  cup  milk. 

1  egg- 

1  tblsp.  shortening. 

1  tblsp.  sugar. 


The  only  difference  is  the  substitution  for  wheat  flour. 
Everything  else  remains  the  same.  You  can  change  all  of 
your  recipes  in  a  similar  way. 


GOOD  COMBINATIONS  OF  SUBSTITUTES  <*  J»  ^  ^ 

You   will   get   better   results   if   you   mix   two   substitutes 

than  if  you  use  just  one  alone.  Some  good  combinations  are — 


Rolled  Oats  (ground)  "* 

or 
Barley  Flour 

or 
Buckwheat   Flour 

or 
Peanut  Flour 

or 
Soy  Bean  Flour 


Y     AND 


"Corn  Flour 

or 

Rice   Flour 

or 

Potato   Flour 

or 
Sweet  Potato  Flour 
or 
..Corn  Meal 


CAUTIONS  <*  <*   £  <* 

1.  All  measurements  should  be  accurate.  A  standard  meas- 
uring cup  is  equal  to  a  half  pint. 

2.  The  batter  often  looks  too  thick  and  sometimes  too  thin, 
but  you  will  find  that  if  you  have  measured  as  given  in<he 
table  the  result  will  be  good  after  baking. 

3.  Bake  all  substitute  mixtures  more  slowly  and  longer. 

4.  Drop  biscuits  are  better  than  the  rolled  biscuits,  when 
substitutes  are  used. 

5.  Pie  crusts  often  do  not  roll  well  and  have  to  be  patted 
on  to  the  pan.    They  do  not  need  chilling  before  baking. 


INDEX 
Breads—Quick   „ 99-110     Breads,  Steamed 113-114 


Barley  Flour  Breads 

Drop   Biscuit   - 108 

Muffins    .... 109 

Muffins    _ 108 

Rice  and  Barley  Muffins  108 


Corn  and  Oat  Breads 

Apple  Corn  Bread  

Corn  Bread  

Crackling  Corn  Bread  

Crumb  Muffins  

Dandy  Gems  - 

Delicate  Spoon  Bread 

Dodgers,  Corn  

Eggless    Corn   and    Rye    Muf- 
fins   ~ 

Fruit  Gems  

Hominy  Bread,  Corn  and..— 

Hominy  Gems,  Corn  and. 


102 
100 
103 
107 
103 
101 
101 

104 
104 
102 
101 

Nut  Loaf  106 

Oatmeal   Bread  „ 106 

Oat  and  Corn  Muffins  106 

Oatmeal  Drop  Biscuits  105 

Oatmeal  Muffins  - 106 

Potato  Cornmeal  Muffins 105 

Potato,  Corn  Bread  with 102 

Pumpkin  Corn  Bread..™ 105 

Rye,  Corn  and  _ 103 

Rye     Muffins,     Eggless     Corn- 
meal  and  — _ _  104 

Soft  Spoon  Bread  ..._ _ 101 

Spider  Corn  Bread  - 104 

Spoon  Bread  (I  &,II) 100 

Sour  Milk  Model  m 99 

Sour  Milk  Spider  Bread... _.  104 

Soy  and  Corn  Muffins _ 110 

Time  Saving  Corn  Bread 103 

War  Johnny  Cake  ..._ 102 


Rye  Flour  Breads 

Nut  Bread  107 

Popovers    _ 107 

(See  Corn  Breads  also) 


Soy  Bean  Breads 

Corn,  Soy  and  „ 110 

Drop    Biscuit    _ 109 

Muffins    109 

Rice  Flour  Muffins,  Soy  and....  109 


Boston  Brown  (I  &  II) 114 

Brown  Bread  „ 113 

Corn  Bread,  Steamed  113 

Golden  Brown  113 

"Rye  and  Injun"  113 


Breads,  Yeast 

Beaten  Breads 

Egg  Corn  Bread 
Egg  Oat  Bread  . 


116-121 


116 
116 


Kneaded  Breads 

Biscuit  or  Finger  Rolls 119 

Breakfast   Rolls   118 

Coffee   Bread  120 

Coffee  Bread  Filling 120 

Dutch  Apple  Cake  ...„ 120 

English  Buns  „  119 

Lunch  or  Dinner  Rolls  119 

Potato  Bread  . _...  118 

Toast  Bread 118 

Rye,  With  Other  Flours 121 

Yeast  Bread  117 

Butter  and  Fat  Subst 177-179 

Bulletins  on  „ 177 

Cooking,  for  178-179 

Exchange  Value  179 

Frying,   for   „ 178 

Mutton  or  Lamb  Fat  ..._ 178 

Oleomargarine  _ 178 

Soap,   Hard  _ _ 179 

Table,   for  178 

Vegetable  Fats  177 

Cakes  and  Cookies, 
Wheatless „ „ 126-145 

Barley  Flour 

Apple  Sauce  Cake  (I  &  II) 128 

Baked   Frosting,  Cake  with.....  128 

Cookies   _ 131 

Filling  for  Jelly  Cake....„ 127 

Fruit  Cake  _ 129 

Fruit  Cake,  Old  English 129 

Gingerbread    _ 144 

Hermits    „ 130 


INDEX 


jelly  Roll  - 127 

Peanut  Cookies  - 130 

Plain   Cake   _ 130 

Raisin  Cake  129 

Rocks,  with  Cornflakes 136 

Small  Cakes  129 

Spice  Cakes  127 

Sponge  Cake  126 

(See  also  under  Mixed  Flours; 

Corn  Flake  Cookies  and 
Macaroons 

Cookies  135 

Macaroons  (I  &  II) 135,  136 

Nut  Cookies  - 135 

Rocks  - 136 

(See'also  under  Mixed  Flours) 


Gingerbreads 

Barley  Flour  144 

Corn  Meal  145 

Rice    144 

Mixed  Flours 

Bran  Cookies  139 

Buckwheat  Drop  Cookies 138 

Canada's  War  Cake  137 

Chocolate   Cake,  Potato 137 

Coffee   Cake   137 

Corn    and     Rice    Flour     Drop 

Cakes   - 136 

Eggless,    Milkless,    Butterless 

Cake   138 

Layer  Cake  - 136 

Molasses  Layer  Cake  138 

Potato  Chocolate  137 

Potato  Wheatless  Cookies 138 

Oatmeal  and  Rolled  Oats 

Cookies,  Rolled  Oatmeal 140 

Cookies,   Ground   Rolled   Oats  140 

Drop  Cakes  139 

Hermits    141 

Macaroons,   Ground   Rolled 

Oats    139 

Macaroons,    Oatmeal    140 

Peanut   Butter   Wafers 141 

Russian  Tea  Cakes  142 

Scottish  Fancies  141 

Spanish  Tea  Cookies  140 


Soy  Flour 

Apple  Sauce  Cake  142 

Fruit  Loaf  143 

Spice   Cookies 142 

Potato  Flour 

Angel  Cake  _ 133-134 

Layer  Cake  134 

Sponge  Cake  134 

(See  also  under  Mixed  Flours) 

Rice  Flour 

Cake   _ 132 

Feather  Cake  131 

Fruit  Bars,  Wheatless 132 

Ginger  Bread  _ 144 

Nut   Bars  133 

Orange   Cake   132 

Sour  Cream  Cake  _ 131 

Sour  Milk  Cake  131 

Walnut  Cookies  133 

(See  also  under  Mixed  Flours) 

Without  Flour 

Cornstarch      Cocoanut      Maca- 
roons      144 

Kornettes  143 

Nut  Macaroons  _ 144 

Peanut  Macaroons  143 

Candy  Department  164-169 

Amateurs,    Candy    Making   for  164 

Butter  Scotch,  Karo  165 

Chocolate  Raisin  Balls  169 

Cocoanut  Sweets,  Date  and 169 

Date  Balls  „...  168 

Date  and  Cocoanut  Sweets 169 

French  Candies  „ 166 

Fruit  Caramels  _ 168 

Fruit   Confection  168 

Fruit  and  Nut  Paste  168 

Honey   Brittle  _ 167 

Honey  Candy  167 

Honey   Squares  167 

Karo  Butter  Scotch  165 

Karo  Pulling  Candy  165 

Karo   Taffy  _ „  166 

Maple  Fudge  _.  167 

Marshmallows,  Sugarless  ..._ 166 

Molasses  Candy  ...„ 165 


INDEX 


Molasses  Taffy  165 

Molasses,  Quick  165 

Nut  Paste,  Fruit  and  - 168 

Peanut  Candy  ...- _ 166 

Peppermint   Taffy   ...- 164 

Popcorn,  Sugared  169 

Prunes,  Stuffed  168 

Puffed  Rice  169 

Raisin   Balls,   Chocolate 169 

Sienna  Candy  - - 167 

Taffy,  Karo  166 

Taffy,   Molasses   165 

War  Sweets  - 164 

Canning  &  Preserving,  170-176 

Blackberry  Juice  —  173 

Bulletins  on   _ 170-171 

Butters,    Fruit,    Without 

Sugar    „ ....173-174 

Canning  Fruits  Without  Sugar  171 

Carrot  Marmalade  174 

Citrus   Marmalade  174 

Cranberry  Conserve  175 

Cranberry  Marmalade  175 

Fruit   Juices  _ 173 

Fruit  Syrups  for  Cooking 172 

Fruit  Syrups,  Home-made 172 

Fruit  Syrups  for  Table 172-173 

Grape  Juice  ..._ _ _ 173 

Grapes,  Spiced  _ - 176 

Ginger  Pear  Marmalade _ 175 

Jelly   Making,   Use   of   Syrups 

in    „ 172 

Loganberry  Juice  ...- 173 

Marmalade,  Carrot  174 

Marmalade,  Citrus  *. 174 

Marmalade,  Cranberry  175 

Marmalade,  Rhubarb  175 

Marmalade,  Ginger  Pear 175 

Picalilli  176 

Plum  Conserve  174 

Red  Grape  Juice  „ ..  173 

Rhubarb  Marmalade  175 

Svrups,  Use  of  in  Jelly  Mak- 
ing   _ 172 

Crackers  - 1 14-115 

Corn  Meal  Crisps  114 

Corn  Wafers  _ 114 

Crisp  Corn  Bread _ 115 

Oat  Crackers  115 

Scotch  Oat  Crackers „ 115 


Fish 


46-61 


Fresh 

Amsterdam   Recipe  48 

Baked  .. „ 53 

Black  Cod,  Filet  of ...... 51 

Chowder   „ 47 

Cioppino 47 

Cod,  Boiled  50 

Cod,   Molded    (Norwegian) 50 

East  Indian  Curry „.  48 

Escalloped  „  48 

Halibut,  a  la  Creole  52 

Halibut,  Molded  „ 52 

Halibut  Pie  _ 53 

Sable  49 

Sable  Cakes  49 

Sable  a  la  Creole  „.  50 

Sable  and  Tomatoes  51 

Salmon,  Baked  51 

Salmon,   Baked,   Pepper   Cases  51 

Salmon  Loaf  _ 52 

Skate    ..._ „ ..  53 

Sole,  Baked 54 

Stewed  (Amsterdam  Recipe)....  48 

Souffle  _ 49 

Timbale _ 49 

Shell  Fish 

Clams,  Preparation  of  55 

Clams  with  Corn  55 

Crab  Cocktail  58 

Crab   Creole   56 

Crab,  Deviled  (2)  _  57 

Crab  Flakes  with  Pimiento 58 

Crab^Maryland  57 

Crab  Victoire  ...- 58 

Mussels  „ 59 

Mussels  a  la  Inverness _ 59 

Mussels,   Steamed   _ 59 

Oysters  and  Corn,   Escalloped  55 

Oyster  Omelette  56 

Shrimp,   Spanish  „  60 

Shrimp  Wiggle,  Tomato  59 

Salt  and  Smoked  Fish 

Broiled 60 

Chowder  60 

Creamed   _ 60 

Mackerel,   Fried 61 

Pudding  61 

Sturgeon  _ 61 


INDEX 


Fish  Sauces 

Drawn    Butter   55 

Fish  Stock  54 

Horseradish    54 

Tomato   54 

Griddle  Cakes,  Waffles,  110-112 

Griddle  Cakes 

Barley    Ill 

Buckwheat  Ill 

Corn-Meal   110 

Corn  Meal  Pan  Cakes  Ill 

Corn  Meal,  with  Rice 110 

Griddle   Cakes  110 

Oatmeal    Ill 

Potato  Cakes  Ill 

WafBes 

Corn  Meal  or  Rice 112 

Oatmeal    112 

Rice  ' 112 

Rice  Flour  112 

Icings  and  Fillings 146-149 

Fillings 

Almond,  Sour  Cream  and 146 

Cake  Filling  146 

Chocolate  147 

English    Cream  148 

Fig    147 

Fruit    147 

Jelly  or  Jam  148 

Lemon   148 

Maple  Sugar  Cream  147 

Orange,  Cream  of  148 

Pineapple   146 

Sour  Cream  and  Almond 146 

Strawberry    147 

Icings 

Boiled  Icing  146 

Caramel  148 

Chocolate  149 

Honey,  Boiled  146 

Maple  Fondant  147 

Meats   76-85 

Beef  Heart  78 

Beef,   Prime   Roast  76 


Brains    79 

Brains  with   Eggs  80 

Carne   Ranchero  82 

Conservation  Cutlets  82 

Egg  Gems  85 

Fricandelles    81 

Italian  Pie  84 

Kidneys,  Creamed  79 

Kidney  Saute  79 

Lamb  Curry  with  Rice 81 

Lamb's    Tongue,    Fricassee    of  83 

Liver,  Calves  80 

Meat  Balls,  Rice  79 

Meat    Encore   84 

Meat  Loaf.  Different  77 

Meat  Souffle  83 

Meat  Turnovers  „ 84 

Mutton   Stew  80 

Peppers.  Baked  84 

Pie,    Italian  84 

Pie,   Shepherd's  83 

Rice  Meat  Balls  79 

Shepherd's    Pie   ...„ 83 

Stew.  Mutton  80 

Steak  en, Casserole  78 

Steak,   Porterhouse  77 

Steak,  Simmered  or  Swiss  76 

Steak,  Spanish  77 

Steak  and  Bananas,  Stanley 77 

Sweetbreads,  Fried  81 

Sweetbreads,  in  Paper   Baking 

Bags   81 

Tongue,    Glazed,    and    Tomato 

Sauce    „ 82 

Tongues,  Lambs,'  Fricassee  of  83 

Veal    Birds    78 

Veal,  Minced,  and  Eggs  80 

Meat  Substitutes  62-75 

Bauregard   'Toast   74 

Beans  en  Casserole,  Lima 63 

Beans  and  Cheese  Loaf,  Navy  64 

Beans  with  Cheese,  Chili 64 

Bean  Cutlets,  Dried  Lima 63 

Bean  Loaf,  Lima  64 

Beans,  Spanish,  No.  I  64 

Beans,  Spanish,  No.  II  _ 65 

Beans  and  Rice,  Soy 66 

Beans,   Savory.  Baked  Soy 66 

Cheese,  Corn  Meal  and  73 

Cheese,   Escalloped  71 

Cheese    Fondu   71 

Cheese,   French   Cottage 72 


INDEX 


Cheese,    Polenta   with 73 

Cheese,  Potatoes  with  - 71 

Cheese,  Rice  and  ~ 72 

Cheese  Souffle  71 

Corn  Meal  and  Cheese 73 

Corn  Meal  Nut  Patties 68 

Corn  Tamale  74 

Cottage  Cheese,  French  72 

Eggs  a  la  Castilienne  _ 68 

Eggs  Curried  67 

Eggs,  Enchilada  68 

Egg  Souffle  69 

Eggs  and  Spinach 67 

Eggs,  Stuffed  - 68 

Eggs  with  Tomatoes  67 

Eggs    on    Toast,    with    Toma- 
toes    66 

Hominy  Croquettes  69 

Lentils  and  Rice  65 

Lentils,  Stewed  65 

Meatless  Stew 74 

Meat,  Substitute  for  „ 75 

Mock  Veal  Roast  69 

Omelet,   Rice   70 

Polenta  with  Cheese  73 

Potatoes  with  Cheese 71 

Rice  and  Cheese  72 

Rice  au  Gratin  „ 72 

Rice,  Lentils  and  65 

Rice  Omelet  70 

Rice,  Savory  with  Cheese 72 

Rice,  Soy  Beans  and  66 

Spinach  and  Eggs  _ 67 

Soy  Beans  and  Rice  66 

Soy  Beans,  Savory  Baked 66 

Stew,   Meatless  74 

Substitute  for  Meat  „ 75 

Tamale,  Baked  „ 73 

Tamale,  Corn  _  74 

Tamale  Pie  _ 73 

Toast,  Bauregard  _ 74 

Tomatoes,  Eggs  with  „...  67 

Tomatoes,  Eggs  on  Toast  with  66 

Turkish  Pilaf  ..._ 69 

Vegetable  Chowder  63 

Vegetable  Roast  70 


Sauces 

Brown  Nut  62 

Cheese  Sauce  70 

Italian  Tomato  „ 62 

Peanut  Butter  Gravy  „ 65 

Pimiento  62 


Pastry,  Wheatless  159-163 

Barley    Flour,    Wheatless    Pie 

Crust    _ 160 

Barley  or  Rye  Pastry  „  159 

Chess  Pie  ..._ - 163 

Individual  Pie,  Oatmeal  Crust  159 

Lemon  Pie  160 

Lemon  and  Raisin  Pie  163 

Lemon  Souffle  Pie  ...„ 160 

"Little  Sammie"  Tarts  163 

Meatless  Mince  Meat  161 

Mince  Meat,  Rabbit  „ _.  161 

Mince  Pie  (I  &  II)  162 

Mock  Mince  Meat  162 

Nut   Mince   Meat  — 162 

Oatmeal  Crust,  Individual 

Pies    - 159 

Rye  or  Barley  Pastry  . 159 

Rabbit  Mince  Meat  ..._ _ 161 

Raisin,  Lemon  Pie  and  163 

Wheatless  Pie  Crust  „ 160 

Wheatless  Pie  Crust  with  Bar- 
ley Flour  „ 160 

Substitute    Pastry   159 

Squash   Pie   _ _ 161 

Sour  Cream  Pie  161 


Poultry  and  Game 


34-45 


Belgian    Hare    a    la    Maryland  42 

Brunswick  Stew  43 

Canvasback    Duck   42 

Chicken,  Baked  37 

Chicken,  Baked  Cream  38 

Chicken  in  Chafing  Dish  39 

Chicken  Creole  Style  36 

Chicken    Fricasseed    38 

Chicken  Loaf  ..._ _ 38 

Chicken  Pie  (I  &  II)  39 

Chicken   Pilau  I _ 40 

Chicken,   Pressed  40 

Chicken  in  Ramekins  „  41 

Chicken  with  Rice  40 

Chicken,  Smothered  ..._ 37 

Chicken    Souffle    _...  37 

Chicken,  Steamed  Fried  37 

Ducks,  Roast  42 

Ducks,  Wild,  Roasted  41 

Duck,  Canvasback  m 42 

Goose,  Roast  41 

Hare,  Belgian,  a  la  Maryland-  42 

Hare  or  Rabbit  en  Casserole..  44 

Hare  or  Rabbit,  Roast  (I) 42 


INDEX 


Hare  or  Rabbit,  Roast  (II) 43 

Rabbit  a  la  Southern  43 

Rabbit  Stew  44 

.Squabs  Roasted  44 

Squab    Jelly   with    Mayonnaise  45 

Stew,    Brunswick   43 

Turkey,  Roast  36 

Turkey  Souffle  37 

Wild  Duck  Roasted  41 

Poultry  Stuffings,  Sauces,  Etc. 

General   Directions   34 

Bangkok  Curry  45 

Chestnut   35 

Dressing  for  Duck  41 

Milk  Gravy  for  Chicken 37 

Orange  Sauce  for  Game 41 

Potato  Stuffing  for  Goose 35 

Potato  Stuffing  for  Turkey 35 

Turkey   Gravy  36 

Puddings,  Etc 150-159 

Apples,  Baked,  Delicious 153 

Apples,  Baked  with  Honey 153 

Apples,   Baked  without  Sugar..  153 

Barley    Pudding   156 

Bread  Pudding,  Steamed  156 

Carrot    Pudding    154 

Chocolate  Cream  Pudding 150 

Christmas   Pudding  154 

Corn  Meal  Puffs  158 

Corn  Meal  Pudding  with  Apri- 
cots     158 

Custard,   Baked  Honey  154 

Date  Nut  Torte  156 

Date  Pudding  154 

Economy  Pudding  153 

Fairy  Pudding  152 

Fig  Pudding  155 

Finnish  Steamed  Pudding  155 

Fruit  Gelatine  157 

Fruit,  Rice  and  152 

Indian  Meal  Pudding  159 

Indian  Pudding  157 

Indian  Pudding  158 

Jello,  Maple  Walnut  150 

Marshmallow    Pudding  151 

Mock  Cream  159 

Molasses  Pudding  155 

Nut  Pudding,  Steamed  155 

Peaches,  Stuffed  153 

Pineapple    Pudding  152 


Plum  Pudding,  Minute 156 

Prune   Whip  157 

Rice  and  Fruit  152 

Rice  Pudding  _.  151 

Rice  Pudding,  Creamy  151 

Rice  Pudding,  Honey  151 

Rice  and  Strawberry  Pudding..  152 

Rolled  Oats  Pudding  155 

Sauces    (2) 154   and  158 

Strawberry,  Rice  and  152 

Tapioca,  Brown  Sugar  150 

Tapioca    Pudding  150 

Yum  Yum  Pudding  157 

Salads   21-33 

Apricot  and  Grapefruit  33 

Artichoke   25 

Banana    24 

Brazilian    31 

Cabbage,   Mustard  33 

Carrot    25 

Celery    30 

Celery,  Jelly  29 

Cheese  and  Pea  28 

Cheese  and  Pineapple  28 

Cheese  and  Tomato  24 

Chicken   29 

Cold   Slaw  26 

Combination   25 

Crab    Louis  28 

Crab  and  Tomato  30 

Cucumber  and  Pineapple 31 

Cucumber  and   Potato 26 

Date    32 

Fish    32 

Fruit,  Mixed  31 

Fruit,    Molded   27 

Grapefruit  and  Apricot  33 

Grapefruit  and  Pomegranate....  31 

Macedoine   28 

Mustard  Cabbage  33 

Normandy    30 

Norwegian  32 

Orange    24 

Palace   Grill   27 

Pea  and  Cheese  28 

Perfection    26 

Pineapple  and  Cheese 28 

Pineapple  and  Cucumber  31 

Pomegranate  and  Grapefruit....  31 

Potato    29 

Potato  and  Cucumber  26 

Prune   25 


INDEX 


Raisin    - 32 

Salmon    _ - 25 

String   Bean  ...„ -  26 

Tomato  and  Crab  30 

Tomato  and  Cheese  ..._ 24 

Tomato  Jelly  27 

Tomato  Stuffed  — 24 

Tomato  Stuffed  -  30 

Viennese  27 

Waldorf,  Jellied  ..._ - 30 


Soups 


9-20 


Salad  Dressings 


22-24 


Boiled    - 23 

East  Indian  22 

English    22 

French  - 22 

Italian    _ 22 

Mayonnaise,  Quick  23 

Mayonnaise,  War  Time  23 

Mayonnaise,  Without  Oil 24 

Russian  (I  &  II)  - 22 

Tartare  Sauce  23 

Thousand  Island  + - 22 

Vegetable    -....  23 


Sandwiches 


122-125 


Apple   - 124 

Baked   Bean  124 

Cheese,   Cottage  122 

Cheese  and  Marmalade  — 123 

Cheese,  Nut  and  _ _ 122 

Chicken  „ _ 124 

Chive   Butter  123 

Cottage  Cheese  -. _ 122 

Cucumber,  Shrimp  and  123 

Date,  Nut  and  123 

Egg  122 

Fig    125 

Fish    _ 124 

Ginger    123 

Nut  and  Cheese  122 

Nut  and  Date  123 

Nut  and  Raisin  m „.  122 

Marmalade,  Cheese  and ......  123 

Olive    ...- 123 

Olive    ..  124 

Peanut   Butter  „  124 

Raisin,  Nut  and  122 

Shrimp  and  Cucumber  —  123 


Asparagus    ..._ ~ - 14 

All-Vegetable    . 16 

Barley,  Cream  of  17 

Bean  „ 11 

Bean,  Lima  Puree  12 

Boston  _ 13 

Bouillon  Bisque,  Cream  12 

Bouillon,  Bellevue  _ 13 

Cauliflower    19 

Celery  Root,   Puree  19 

Chicken,  Cream  of  - 13 

Chicken,  with  Rice  —  11 

Chowder,  Clam  _..  18 

Chowder,  Corn  (I  &  II)  20 

Chowder,  Dried  Fish  19 

Chowder,   Nut   _ 18 

Corn  Chowder  _ _ 20 

Corn,  Cream  of  15 

Crab,  Cream  of  18 

Cream  Bouillon  Bisque  12 

Italian    - 10 

Lima  Bean  Puree  ..._ 12 

Milk  and  Cheese  15 

Milk  Soup  _ 14 

Mock  Oyster  17 

Onion  12 

Onion,  French  12 

Oyster  Stew  18 

Pea,  Dried  -  16 

Pea,  Fresh  - „  19 

Pea  Pod  20 

Peanut  (I  &  II)  14,  15 

Potato,  Cream  of  ..._ 15 

Salsify,  Mock  Oyster  17 

Spanish    10 

Tomato   _ _ 17 

Tomato   Bouillon  11 

Tomato,  Cream  of  ~ 17 

Turkey  Bone  13 

Vegetable,  An  All  - 16 

Vegetable,  Without   Meat 16 

Vegetable,  Cream  of  16 

Vegetables  - 86-95 

Apples,  Curried  94 

Apples,  Sweet  Potatoes  and 89 

Artichokes,  Stuffed  95 

Cabbage,  Red,  Steamed  93 

Carrots,  Creamed  93 

Carrots,  Spanish  .. 93 


INDEX 


Cauliflower  with  Cheese  94 

Corn   Pudding  90 

Corn  Tamale  90 

Cucumbers,  Baked  94 

Cucumbers,    Fried   95 

Eggplant,  Baked  95 

Eggplant,    Fried 94 

Hominy,  Small,  Baked  91 

Peas,  String  Beans  or  95 

Potatoes,  Baked  87 

Potatoes,  Boiled  86 

Potatoes,   Cheese   87 

Potatoes  and  Corn  Cakes  88 

Potatoes,   Escalloped  88 

Potatoes  on  Half  Shell  87 

Potatoes,  Re-Heating  87 

Potatoes,  Steamed  86 

Rice,  Plain  Boiled,  White 89 

Rice,   Mexican  ..._ 90 

Rice,  Spanish  _ 90 

Rice  and  Tomatoes  89 


Spanish   Dish  

Spinach    

Split  Pea  Pudding  

String  Beans  or  Peas 
Summer  Squash,  Fried 


91 
92 
95 
95 
95 


Sweet     Potatoes     and    Apples, 

Baked    89 

Sweet  Potatoes,  Baked  88 

Sweet  Potatoes,  Browned  87 

Sweet  Potatoes,  Fried  88 

Sweet   Potatoes,  Glazed  88 

Sweet  Potatoes,  Supreme  89 

Sweet  Potato  Trifles  89 

Turnips  a  la  Berkeley  92 

Tomatoes,   Scalloped    92 

Tomatoes,    Fried 92 

Tomatoes,  Rice  and  ..._ 89 

Tomatoes,  Savory  Canned  91 

Tomatoes,   Spanish   -.  92 

Tomatoes  on  Toast  92 

Vegetable    Fritters   93 


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